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Strawberry Kool Aid pie topped with whipped cream and a half of a strawberry.
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Kool-Aid Pie

Creamy, fluffy, and colorful Kool-Aid pie is the chilled no-bake dessert summertime dreams are made of! 
Prep Time15 minutes
Chilling Time4 hours
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Author: Rachel Gurk

Ingredients

  • 1 (9-inch) deep dish graham cracker crust (see note)
  • 4 oz. cream cheese, softened to room temperature
  • 1 can (14 oz.) sweetened condensed milk
  • 1 packet (0.15 oz.) unsweetened powdered drink mix, such as Kool-Aid (any flavor you like)
  • 1 container (8 oz.) frozen whipped topping, such as Cool Whip, thawed (more for garnish, if desired)

Instructions

  • In a medium mixing bowl, beat cream cheese until smooth with an electric mixer.
    4 oz. cream cheese, softened to room temperature
  • Add the sweetened condensed milk to the bowl; mix until completely combined.
    1 can (14 oz.) sweetened condensed milk
  • Beat in the packet of Kool-Aid until combined.
    1 packet (0.15 oz.) unsweetened powdered drink mix, such as Kool-Aid
  • By hand, fold in the Cool Whip just until blended. Don't overmix or use the electric mixer for this step.
    1 container (8 oz.) frozen whipped topping, such as Cool Whip, thawed
  • Scrape the mixture into prepared crust. Smooth the top of the pie. Refrigerate for at least 4 hours or until the pie is set.
    1 (9-inch) deep dish graham cracker crust
  • Garnish with additional whipped topping and fruit before serving.

Notes

  • Graham cracker crust: You can use a store-bought graham cracker crust or make your own graham cracker crust. Be sure to buy or make a deep dish pie crust. This recipe makes plenty of filling and may be too much for a regular 9 inch crust. If you happen to have extra filling, simply put it into small serving dishes and enjoy it without the crust. 
  • Refrigerate/freeze: Store Kool-Aid Pie covered with plastic wrap in the refrigerator. The pie will keep for up to 5 days. To freeze, wrap the pie well in foil or put in a freezer-safe container; freeze for up to 3 months. Thaw it overnight in the fridge or serve it as a frozen treat.
  • Can you use homemade whipped cream? I wouldn’t recommend it. Frozen whipped topping such as Cool Whip has stabilizers which give the pie filling shape and stability. Homemade whipped cream tends to deflate quickly. 

Nutrition

Serving: 1slice | Calories: 504kcal | Carbohydrates: 64g | Protein: 9g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 42mg | Sodium: 304mg | Potassium: 340mg | Fiber: 1g | Sugar: 51g | Vitamin A: 458IU | Vitamin C: 2mg | Calcium: 241mg | Iron: 1mg

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