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Cool Aid Pie
This creamy no-bake Kool Aid Pie has a buttery graham cracker crust and a tangy-sweet cream cheese filling made with sweetened condensed milk and a packet of cherry Kool Aid. Five main ingredients, 20 minutes of prep, and a few hours in the fridge for a bright, retro dessert that's perfect for summer cookouts and holiday gatherings.
Servings 8
Equipment
- food processor zip-top bag and rolling pin
Ingredients
For the Graham Cracker Crust
- 1½ cups graham cracker crumbs about 11 full sheets
- ⅓ cup unsalted butter melted
For the Filling
- 1 8-ounce package cream cheese softened to room temperature
- 1 14-ounce can sweetened condensed milk
- 1 0.13-ounce packet unsweetened cherry Kool Aid confirm packet size with your purchase
- 1 8-ounce container Cool Whip thawed
For Topping
- Cool Whip additional for serving
- Maraschino cherries for garnish
Instructions
- Make the crust. Stir graham cracker crumbs and melted butter together in a bowl until all the crumbs are evenly coated. Pour into a 9-inch pie dish and press the mixture firmly into the bottom and up the sides using the flat bottom of a measuring cup. Place the crust in the freezer while you make the filling.
- Beat the filling. Add the softened cream cheese, sweetened condensed milk, and the cherry Kool Aid packet to a large bowl. Beat with a hand mixer on medium speed for about 2 minutes until completely smooth with no lumps. Scrape down the sides of the bowl as needed.
- Fold in Cool Whip. Add the thawed Cool Whip to the cream cheese mixture. Fold gently with a spatula until fully combined and the color is even throughout. Do not overmix or the filling will lose its light, airy texture.
- Fill the crust. Pour the filling into the prepared crust and smooth the top evenly with a spatula.
- Chill until set. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until the filling is firm enough to slice cleanly.
- Top and serve. Add dollops of Cool Whip and place maraschino cherries on top before slicing.
Notes
CHILL TIME
This Kool Aid Pie needs at least 4 hours in the refrigerator to set properly. Overnight is even better and gives you the cleanest slices. Chill time is not included in the total time as it might vary.Make sure the cream cheese is fully softened to room temperature before mixing. Cold cream cheese creates lumps in the filling that won't smooth out, and they'll show in every slice.
Press the crust firmly and evenly using the flat bottom of a measuring cup. A loosely packed crust will crumble apart when you try to slice the pie.
CRUST
A store-bought graham cracker crust works well with this filling if you want to skip the homemade crust step.FLAVOR
Change the flavor by swapping in any unsweetened Kool Aid packet. Match your fruit garnish to the flavor: strawberries with strawberry, blueberries with grape, pineapple chunks with tropical punch.Use unsweetened Kool Aid packets only. Pre-sweetened mixes add too much sugar and won't give the right flavor concentration.