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Cherry Kool-Aid Pie

Ingredients

  • 6 ounces pre-made graham cracker crust
  • 8 ounces cream cheese, softened
  • 14 ounceS sweetened condensed milk
  • 0.13 ounce unsweetened black cherry kool-aid mix
  • 8 ounces Cool Whip, thawed (plus 1 cup extra for optional garnish)
  • 8 maraschino cherries with stems

Instructions

  • Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the softened cream cheese for 1 minute until smooth.
  • Add the sweetened condensed milk and continue mixing for 1 more minute until completely combined.
  • Sprinkle in the kool-aid mix and continue mixing until the color is uniform.
  • Add the thawed Cool Whip and mix on low until the pie filling is well incorporated.
  • Evenly spread the pie filling into the graham cracker crust. Cover and chill in the refrigerator for at least 4 hours. Once properly chilled, slice the pie into 8 slices.
  • Using either a decorator’s bag or a quart-size Ziploc with a corner snipped off, pipe the extra Cool Whip in a nice swirl at the edge of the slices.
  • Place 1 cherry on top of each swirl of Cool Whip. Keep chilled until ready to serve.

Notes

  • Make sure your cream cheese is at room temperature so that you don’t end up with lumps in the creamy filling.
  • You can use the plastic cover on the graham cracker crust as the lid for the pie. Remove the paper center on the lid.
  • When making this pie with another kool-aid flavor of this tasty pie, be sure to garnish with the corresponding canned or fresh fruit.