Description

This Cherry Kool-Aid Pie is a fun, nostalgic dessert that’s as simple as it is delicious. With just six ingredients and no baking required, it’s the perfect make-ahead treat for potlucks, cookouts, or family gatherings. The combination of tangy Kool-Aid, creamy filling, and a crunchy graham cracker crust creates a refreshing and vibrant dessert that’s sure to please everyone at the table. Best of all, it comes together in just minutes and chills to perfection in the refrigerator.

Ingredients

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)
6 ounces pre-made graham cracker crust
8 maraschino cherries with stems

Instructions

In a medium-sized mixing bowl, beat the softened cream cheese with a handheld mixer on medium-high speed for 1 minute until smooth and creamy.
Add the sweetened condensed milk and continue mixing for another minute until fully blended.
Sprinkle in the black cherry Kool-Aid mix and beat until the color and flavor are evenly distributed throughout the filling.
Gently fold in the thawed Cool Whip using low speed or a spatula until the mixture is fluffy and smooth.
Spoon the mixture into the graham cracker crust, spreading evenly to the edges.
Cover and refrigerate for at least 4 hours, or until firm and set.
Once chilled, slice into 8 servings.
For garnish, pipe extra Cool Whip around the edge of each slice and top each swirl with a maraschino cherry.
Keep refrigerated until ready to serve.

Notes

- Chilling Time: For the best texture and flavor, chill the pie for at least 4 hours or overnight before serving.
- Serving Temperature: Serve cold straight from the refrigerator. This keeps the pie firm and refreshing.
- Topping: Add whipped topping and cherries just before serving to maintain freshness and presentation.
- Storage: Keep leftovers covered in the refrigerator for up to 4 days.
- Freezing: You can freeze the pie (without topping) for up to 2 months. Thaw overnight in the refrigerator before serving.
- Make Ahead: Prepare the filling a day in advance, store it in an airtight container, and assemble before chilling.
- Transport Tip: If taking to a potluck or picnic, keep the pie in a cooler with ice packs to maintain its texture.