Description
This vibrant and refreshing Kool Aid Pie is a no-bake dessert that combines the tangy flavor of Kool Aid with creamy cream cheese and whipped topping, all nestled in a crunchy graham cracker crust. Perfect for a quick, colorful treat that sets in the fridge and is easy to make for gatherings or summer dessert indulgence.
Ingredients
Scale
Filling
- 1 package (3 oz) Kool Aid mix (any flavor, e.g., cherry, grape, or tropical punch)
- 1 cup boiling water
- 1/2 cup sugar
- 8 oz cream cheese, softened
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
Crust
- 1 graham cracker crust (9-inch)
Instructions
- Dissolve Kool Aid Mix: In a bowl, dissolve the Kool Aid mix and sugar in boiling water. Stir thoroughly until completely dissolved and let the mixture cool to room temperature.
- Beat Cream Cheese: In a separate large bowl, beat the softened cream cheese with a mixer until smooth and creamy, ensuring no lumps remain.
- Combine Mixtures: Gradually add the cooled Kool Aid mixture into the cream cheese, mixing continuously until both are fully combined into a vibrant, smooth filling.
- Fold in Whipped Topping: Gently fold the thawed whipped topping into the cream cheese and Kool Aid mixture. Mix carefully until the filling is light, fluffy, and homogenous.
- Pour into Crust: Pour the creamy mixture into the graham cracker crust, spreading it evenly and smoothing the surface with a spatula.
- Chill to Set: Refrigerate the pie for at least 4 hours or until the filling is fully set and firm to the touch.
- Serve: Slice the pie into 8 pieces and serve chilled for a sweet, tangy, and creamy dessert treat.
Notes
- You can choose any Kool Aid flavor to customize the pie to your liking.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Allow the Kool Aid mixture to cool completely before mixing with cream cheese to prevent curdling.
- The whipped topping adds a light, fluffy texture to the pie.
- For a firmer crust, you can chill the graham cracker crust before filling.
- This pie should be kept refrigerated and consumed within 2-3 days for best freshness.
