Ingredients
Scale
1 ready-made graham cracker pie crust
1 packet tropical punch Kool-Aid mix
14 oz can sweetened condensed milk
12 oz (1.5 tubs) Cool Whip
Red, white, and blue sprinkles (optional)
Instructions
- Thaw out the Cool Whip overnight in the refrigerator.
- Combine 8 ounces (1 tub) Cool Whip with the sweetened condensed milk in a large mixing bowl.
- Sprinkle in the packet of Kool-Aid and fold to combine. Eventually, during the mixing process, the mixture will start to whip and this is okay. You want to get a brighter red color and be sure it’s well mixed throughout.
- Pour the mixture into the graham cracker pie crust and smooth to fill out the crust.
- Refrigerate for at least 3 hours (overnight is better).
- Right before serving, garnish with remaining 4 ounces Cool Whip and sprinkles.
Notes
- The recipe requires an 8-ounce tub of Cool Whip. However, a little bit more is needed for the garnish. I used 4 ounces placed in the center, serving as the bed for the sprinkles. An additional alternative is to use a star tip to pipe stars around the outer edge of the pie. In this case, you might need a bit more than 4 extra ounces Cool Whip.
- This pie is a great option to make ahead the night before. Just refrain from decorating it until right before serving to keep the sprinkles from staining the cool whip.
- Both Tropical Punch and Cherry flavored Kool-Aid will make the pie red. I included shots with both flavors in the event that one is preferred over the other.
- Prep Time: 10 minutes
- Chill Time: 3 hours
- Category: Sweet Treats