Cherry Kool-Aid Pie Recipe

Ingredients

Crust

• 6 ounce pre-made graham cracker crust

Filling

• 8 ounce cream cheese, softened
• 14 ounce container sweetened condensed milk
• 0.13 ounce packet unsweetened black cherry Kool-Aid mix
• 8 ounce container Cool Whip, thawed

Garnish

• 1 cup Cool Whip, thawed (extra, optional for garnish)
• 8 maraschino cherries with stems

Instructions

1. Using a medium-size mixing bowl and a handheld mixer on medium-high speed, beat the softened cream cheese for 1 minute until smooth.
2. Add the sweetened condensed milk to the cream cheese and continue mixing for 1 more minute until completely combined.
3. Sprinkle in the unsweetened black cherry Kool-Aid mix and continue mixing until the color is uniform throughout the filling.
4. Add the thawed Cool Whip and mix on low speed until the pie filling is well incorporated.
5. Spoon the filling evenly into the pre-made graham cracker crust.
6. Cover the pie and chill in the refrigerator for at least 4 hours to set properly. After chilling, slice the pie into 8 slices.
7. Using a decorator’s bag or a quart-size Ziploc bag with a corner snipped off, pipe extra Cool Whip in a swirl at the edge of each slice.
8. Place one maraschino cherry on top of each swirl of Cool Whip. Keep the pie chilled until ready to serve.

Notes

• Store leftovers covered in the refrigerator for up to 4 days.
• You can freeze the pie without the Cool Whip and cherry garnish for up to 1 month; cover tightly with aluminum foil.
• Allow frozen pie to thaw overnight in the refrigerator before serving.
• Substitute any flavor of Kool-Aid to change the pie flavor accordingly.
• Use the plastic cover from the graham cracker crust package as a lid for easy storage.
• If freezing with the plastic lid, wrap the pie with an extra layer of aluminum foil for protection.
• When using different Kool-Aid flavors, garnish with corresponding fruits to match the flavor.
• Keep the pie chilled until you are ready to serve for best texture and taste.