Ingredients
Method
- In a large mixing bowl, combine the Kool-Aid and the sweetened condensed milk until the Kool-Aid is fully dissolved and there are no chunks or streaks.
- Into the Kool-Aid mix, fold the Cool Whip or whipped topping of your choice. Be a bit gentle with your mixing here so that you don’t lose all the fluffiness in the whipped cream.
- Grab your pie crust, scoop the filling into it, then even out the top as needed.
- You can serve this pie right away, but the texture is best if you can chill it for at least 2 hours before serving. I have found that this pie is best to make the night before if possible.
Video
Notes
Ingredients and Substitution Options
- Sweetened Condensed Milk – While there are regular and dairy-free versions of sweetened condensed milk widely available, you can also use a plain can of coconut cream with 2 tablespoons of sugar as a replacement. You can also use heavy cream with 2 tablespoons of sugar instead!
- Cool Whip – I LOVE Cool Whip, but if you don’t, you can also use a coconut whipped topping, or even your own homemade whipped cream instead. This is simply to give the pie that light and fluffy texture. Whatever you use, make sure it’s sweetened!
- Kool-Aid – This is where the real fun comes in. You can choose any flavor of Kool-Aid you would like. I have really enjoyed this Black Cherry flavor, but also enjoy the simple lemonade as well. Perfect for summer.
- Pie Crust – I really enjoy a classic graham cracker crust when I’m making an icebox pie. However, you can’t go wrong with a regular pastry pie crust either! I’ve made it both ways many times, so whatever you prefer (or have on hand) is going to be delicious!