Kool Aid Pie

Kool Aid Pie is a fun, fruity, and incredibly simple dessert that brings a burst of flavor and color to any table. With just a few ingredients and no baking required, it’s perfect for warm days, potlucks, or when I want to whip up a quick and nostalgic treat.

Why You’ll Love This Recipe

I love how fast and fuss-free this recipe is. With only four main ingredients, it’s a no-bake wonder that still delivers a creamy, tangy, and sweet pie with a vibrant color and a playful flavor. It’s a hit with kids and adults alike, and I can easily switch up the flavor just by using a different Kool Aid packet. Plus, it’s budget-friendly and perfect for last-minute get-togethers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sweetened condensed milk
• Whipped topping (like Cool Whip), thawed
• Unsweetened Kool Aid drink mix (any flavor I like)
• Graham cracker pie crust

Directions

1. In a mixing bowl, I combine the sweetened condensed milk with the Kool Aid powder and stir until it’s completely blended and smooth.
2. I gently fold in the whipped topping until fully incorporated, creating a light and fluffy filling.
3. I spoon the mixture into the graham cracker crust and smooth out the top with a spatula.
4. I refrigerate the pie for at least 4 hours, or until it’s firm and set.
5. Once chilled, I slice and serve it cold, optionally topped with whipped cream or fruit for extra flair.

Servings and timing

This Kool Aid Pie typically serves 8 people. It takes about 10 minutes to prepare and at least 4 hours to chill before serving.

Variations

I like to change things up by using different Kool Aid flavors like cherry, blue raspberry, or lemonade. For a richer texture, I sometimes mix in a bit of cream cheese. I’ve also tried it with a chocolate or Oreo crust for a fun twist on the classic graham cracker base.

Storage/Reheating

I store the pie in the refrigerator, covered, for up to 5 days. I don’t reheat it, as it’s meant to be served cold. If I want to freeze it, I wrap it tightly and store it for up to a month. I just thaw it in the fridge overnight before serving.

FAQs

What kind of Kool Aid works best?

Any unsweetened Kool Aid drink mix works well. I pick flavors that pair nicely with a creamy filling like cherry, strawberry, or tropical punch.

Can I use homemade whipped cream instead of store-bought topping?

Yes, I can use homemade whipped cream, but I make sure it’s whipped to stiff peaks so it holds the pie’s structure.

Can I make this pie ahead of time?

Absolutely, I often make it a day in advance so it has plenty of time to set and chill in the fridge.

Is this pie very sweet?

It’s sweet and tangy. The Kool Aid gives it a bright zing that balances out the sweetness of the condensed milk and whipped topping.

Can I make it without a crust?

I could serve the filling in individual cups as a mousse-style dessert, but I prefer the added texture that the crust gives.

Conclusion

Kool Aid Pie is one of my favorite go-to desserts when I want something quick, colorful, and crowd-pleasing. With its creamy texture, vibrant flavor, and no-bake convenience, it’s a treat I keep coming back to for all sorts of occasions.

Kool Aid Pie

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A no-bake, four-ingredient pie that turns any unsweetened Kool-Aid flavor into a creamy, colorful slice of nostalgia—ready with just 10 minutes of prep and a chill in the fridge.

• Author: laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes (no-bake)
• Total Time: 10 minutes + 4 hours chill
• Yield: 8 servings
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 (14-oz / 397 g) can sweetened condensed milk
• 1 (8-oz / 225 g) tub whipped topping (e.g., Cool Whip), thawed
• 1 packet (0.13 oz / 3.6 g) unsweetened Kool Aid drink mix, flavor of choice
• 1 (9-inch) prepared graham cracker pie crust

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Instructions

1. In a medium bowl, whisk the sweetened condensed milk and Kool Aid powder until the color is uniform and the mixture is smooth.
2. Gently fold in the thawed whipped topping until fully incorporated and no streaks remain.
3. Spoon the fluffy filling into the graham cracker crust, smoothing the top with a spatula.
4. Cover and refrigerate for at least 4 hours (or overnight) until the pie is firm and set.
5. Slice and serve cold. Garnish with additional whipped cream or fresh fruit if desired.

Notes

• Flavor swap: Any unsweetened Kool Aid works—try cherry, blue raspberry, lemonade, or tropical punch.
• Creamier option: Beat 4 oz (113 g) softened cream cheese into the condensed milk before adding Kool Aid for a cheesecake-like texture.
• Crust variety: Substitute a chocolate or Oreo crust for a fun twist.
• Freezer tip: Freeze the pie 30 minutes before slicing for neater wedges on hot days.
• Storage: Refrigerate up to 5 days or freeze up to 1 month; thaw overnight in the fridge.

Nutrition

• Serving Size: 1 slice (⅛ pie)
• Calories: 395
• Sugar: 46 g
• Sodium: 160 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 58 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 20 mg