22 Delicious Koolaid Pie Recipes Amazing

Unleash your inner dessert chef with our vibrant collection of 22 Delicious Koolaid Pie Recipes! Perfect for home cooks looking to add a splash of color and fun to their dessert table, these pies are as easy to make as they are amazing to taste. Whether you’re prepping for a party or just craving something sweet, get ready to be inspired by these delightful creations. Let’s dive in!

Cherry Koolaid Pie

Savor the simplicity of this no-bake Cherry Koolaid Pie, a vibrant dessert that’s as easy to make as it is delightful to eat. Perfect for summer gatherings or when you crave something sweet without the fuss.

Ingredients

– 1 9-inch graham cracker crust, pre-made
– 1 packet (0.13 oz) unsweetened cherry Koolaid mix
– 1 can (14 oz) sweetened condensed milk
– 1 container (8 oz) frozen whipped topping, thawed
– 1/2 cup cold water
– 1 tbsp freshly squeezed lemon juice

Instructions

1. In a large mixing bowl, combine the cherry Koolaid mix and cold water, stirring until the powder is completely dissolved.
2. Add the sweetened condensed milk and lemon juice to the Koolaid mixture, whisking vigorously until fully incorporated.
3. Gently fold in the thawed whipped topping with a rubber spatula, ensuring the mixture remains light and airy.
4. Pour the filling into the graham cracker crust, using the spatula to smooth the top evenly.
5. Chill the pie in the refrigerator for at least 4 hours, or until the filling is firm to the touch.
6. Serve chilled, garnished with fresh cherries or a dollop of whipped cream if desired. Overtly creamy and bursting with cherry flavor, this pie offers a playful twist on classic no-bake desserts. For an extra pop of color, sprinkle additional Koolaid powder on top before serving.

Grape Koolaid Pie

Fancy a dessert that’s both vibrant and effortless? This Grape Koolaid Pie combines sweet, tangy flavors with a creamy, no-bake filling for a quick treat.

Ingredients

• 1 9-inch graham cracker crust, pre-made
• 1 cup granulated sugar
• 1 envelope unflavored gelatin
• 1 cup cold water
• 1 packet grape Koolaid mix
• 1 cup heavy cream, chilled
• 8 oz cream cheese, softened

Instructions

1. In a small saucepan, combine 1 cup granulated sugar and 1 envelope unflavored gelatin.
2. Add 1 cup cold water to the saucepan, stirring continuously over medium heat until the mixture is fully dissolved, about 5 minutes.
3. Remove from heat and whisk in 1 packet grape Koolaid mix until the color is uniform.
4. In a large bowl, beat 8 oz softened cream cheese until smooth, about 2 minutes.
5. Gradually add the Koolaid mixture to the cream cheese, beating on low speed until fully incorporated.
6. In a separate bowl, whip 1 cup chilled heavy cream to stiff peaks, about 3 minutes.
7. Gently fold the whipped cream into the Koolaid mixture until no white streaks remain.
8. Pour the filling into the 9-inch graham cracker crust, smoothing the top with a spatula.
9. Chill the pie in the refrigerator for at least 4 hours, or until set.

Light and fluffy, this pie offers a burst of grape flavor with every bite. Serve chilled with a dollop of whipped cream or fresh berries for added contrast.

Strawberry Koolaid Pie

Zesty and refreshing, this Strawberry Koolaid Pie combines the nostalgic flavor of Koolaid with the creamy texture of a no-bake dessert. Perfect for summer gatherings, it’s a quick fix for sweet cravings.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 package (0.13 oz) unsweetened strawberry Koolaid mix
• 1 can (14 oz) sweetened condensed milk
• 1 tub (8 oz) whipped topping, thawed
• 1/2 cup cold water

Instructions

1. Preheat oven to 350°F. Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press firmly into a 9-inch pie plate. Bake for 8 minutes. Cool completely on a wire rack.
2. In a large bowl, dissolve Koolaid mix in cold water. Tip: Ensure the Koolaid is fully dissolved to avoid granules in the filling.
3. Whisk in sweetened condensed milk until smooth. Gently fold in whipped topping until no streaks remain. Tip: Fold gently to maintain the airy texture of the whipped topping.
4. Pour filling into the cooled crust. Smooth the top with a spatula. Chill in the refrigerator for at least 4 hours, or until set. Tip: For a firmer set, chill overnight.

Koolaid Pie offers a vibrant pink hue and a tangy-sweet flavor that contrasts beautifully with the buttery crust. Serve slices with fresh strawberries or a dollop of whipped cream for an extra touch of elegance.

Blue Raspberry Koolaid Pie

You won’t believe how this Blue Raspberry Koolaid Pie brings a burst of color and flavor to your table with minimal effort.

Ingredients

– 1 9-inch graham cracker crust, pre-made
– 1 14-oz can sweetened condensed milk
– 1 8-oz package cream cheese, softened
– 1 3.4-oz package instant vanilla pudding mix
– 1 cup heavy cream, cold
– 1/2 cup Blue Raspberry Koolaid powder
– 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes.
2. Gradually add the sweetened condensed milk to the cream cheese, continuing to beat until fully incorporated.
3. Sift the Blue Raspberry Koolaid powder and instant vanilla pudding mix into the bowl to avoid lumps.
4. Fold the dry ingredients into the wet mixture using a rubber spatula until evenly combined.
5. In a separate bowl, whip the cold heavy cream and vanilla extract to stiff peaks, about 3-4 minutes.
6. Gently fold the whipped cream into the Koolaid mixture until no white streaks remain.
7. Pour the filling into the pre-made graham cracker crust, smoothing the top with an offset spatula.
8. Chill the pie in the refrigerator for at least 4 hours, or until set.

Oozing with vibrant color, this pie offers a creamy texture and a tangy-sweet flavor profile. Serve chilled with a dollop of whipped cream and fresh berries for an extra pop of color.

Lemon Lime Koolaid Pie

Easy to whip up, this Lemon Lime Koolaid Pie combines tangy citrus flavors with a creamy, no-bake filling for a refreshing dessert.

Ingredients

• 1 9-inch graham cracker pie crust, pre-made
• 1 14-oz can sweetened condensed milk
• 1 8-oz package cream cheese, softened
• 1 cup heavy whipping cream
• 1 packet Lemon Lime Koolaid mix
• 2 tbsp freshly squeezed lime juice
• 1 tbsp finely grated lime zest

Instructions

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes.
2. Add the sweetened condensed milk and continue to beat until fully incorporated, scraping down the sides of the bowl as needed.
3. Gradually mix in the heavy whipping cream, increasing the mixer speed to high, until the mixture is light and fluffy, about 3 minutes.
4. Fold in the Lemon Lime Koolaid mix, lime juice, and lime zest until evenly distributed throughout the filling.
5. Pour the filling into the pre-made graham cracker pie crust, smoothing the top with a spatula.
6. Refrigerate the pie for at least 4 hours, or until the filling is firmly set.
7. Before serving, garnish with additional lime zest or thin lime slices for a vibrant presentation.

Light and airy with a bold citrus punch, this pie is perfect for summer gatherings. Serve chilled with a dollop of whipped cream for an extra decadent touch.

Orange Koolaid Pie

Nostalgia meets simplicity in this Orange Koolaid Pie, a vibrant dessert that’s as easy to make as it is delightful to eat. Perfect for summer gatherings or a sweet treat any day.

Ingredients

– 1 9-inch graham cracker pie crust, pre-made
– 1 14-oz can sweetened condensed milk
– 1 cup heavy cream, chilled
– 1 packet Orange Koolaid mix (0.23 oz)
– 1 tsp pure vanilla extract
– 1/4 cup powdered sugar

Instructions

1. In a large mixing bowl, combine the sweetened condensed milk and Orange Koolaid mix until fully incorporated.
2. Add the vanilla extract to the mixture, stirring to combine.
3. In a separate bowl, whip the chilled heavy cream with powdered sugar until stiff peaks form.
4. Gently fold the whipped cream into the Koolaid mixture until no white streaks remain.
5. Pour the filling into the graham cracker pie crust, spreading evenly with a spatula.
6. Freeze the pie for at least 4 hours, or until firm.
7. Before serving, let the pie sit at room temperature for 5 minutes for easier slicing.
Whip up this pie for a burst of citrus flavor in every bite. The creamy texture contrasts beautifully with the crunchy crust, making it a hit at any dessert table. Serve with a sprinkle of orange zest for an extra touch of elegance.

Tropical Punch Koolaid Pie

Tropical Punch Koolaid Pie brings a burst of fruity flavor to your dessert table with minimal effort. This no-bake pie is perfect for hot summer days when you crave something sweet and refreshing.

Ingredients

– 1 9-inch graham cracker crust
– 1 14-oz can sweetened condensed milk
– 1 8-oz package cream cheese, softened
– 1 cup heavy whipping cream
– 1 packet Tropical Punch Koolaid mix
– 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, combine the softened cream cheese and sweetened condensed milk. Beat on medium speed until smooth and fully incorporated.
2. Add the Tropical Punch Koolaid mix and vanilla extract to the cream cheese mixture. Continue beating until the color is uniform and no streaks remain.
3. In a separate bowl, whip the heavy whipping cream to stiff peaks. Gently fold the whipped cream into the Koolaid mixture to maintain airiness.
4. Pour the filling into the graham cracker crust, smoothing the top with a spatula.
5. Chill the pie in the refrigerator for at least 4 hours, or until set.
Koolaid Pie offers a creamy texture with a vibrant tropical flavor that’s both tangy and sweet. Serve chilled with a dollop of whipped cream and a sprinkle of Koolaid powder for an extra punch of color and taste.

Watermelon Koolaid Pie

Must-try summer dessert alert: This Watermelon Koolaid Pie combines juicy watermelon flavor with a creamy, no-bake filling for a refreshing treat.

Ingredients

• 1 9-inch graham cracker pie crust, pre-made
• 1 cup watermelon puree, strained
• 1 package (0.13 oz) watermelon Koolaid powder
• 1 cup heavy cream, chilled
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp kosher salt

Instructions

1. In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy, about 2 minutes.
2. Add the watermelon puree, Koolaid powder, vanilla extract, and kosher salt to the cream cheese mixture. Beat until fully incorporated.
3. In a separate bowl, whip the chilled heavy cream to stiff peaks, about 3 minutes.
4. Gently fold the whipped cream into the watermelon mixture until no white streaks remain.
5. Pour the filling into the pre-made graham cracker pie crust, smoothing the top with a spatula.
6. Chill the pie in the refrigerator for at least 4 hours, or until set.
7. Before serving, garnish with fresh watermelon slices or whipped cream if desired.

This pie offers a silky texture with a vibrant watermelon flavor that’s perfectly balanced by the tangy cream cheese. Try serving it with a sprinkle of lime zest for an extra zing.

Pineapple Koolaid Pie

Ripe for a refreshing twist on dessert, this Pineapple Koolaid Pie combines tropical sweetness with a creamy, no-bake filling. Perfect for summer gatherings, it’s a breeze to whip up with just a few ingredients.

Ingredients

– 1 9-inch graham cracker crust, pre-made
– 1 cup heavy cream, chilled
– 1/2 cup granulated sugar
– 8 oz cream cheese, softened
– 1 packet Pineapple Koolaid mix
– 1/2 cup crushed pineapple, drained
– 1 tsp vanilla extract

Instructions

1. In a large mixing bowl, beat the chilled heavy cream with an electric mixer on high speed until stiff peaks form, about 3 minutes.
2. In a separate bowl, combine the softened cream cheese and granulated sugar, beating until smooth and creamy.
3. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
4. Sprinkle the Pineapple Koolaid mix over the filling, adding the vanilla extract and crushed pineapple, then fold gently to distribute evenly.
5. Pour the filling into the pre-made graham cracker crust, smoothing the top with a spatula.
6. Chill the pie in the refrigerator for at least 4 hours, or until set.

Creamy and vibrant, this pie offers a tangy pineapple flavor with a silky texture. Serve chilled with a dollop of whipped cream or garnished with fresh pineapple slices for an extra tropical touch.

Mango Koolaid Pie

Perfect for summer, this Mango Koolaid Pie combines tropical sweetness with a creamy, no-bake filling. It’s a quick dessert that promises big flavor with minimal effort.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 packet (0.13 oz) mango Koolaid mix
• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy cream, chilled
• 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 350°F. Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press firmly into a 9-inch pie plate. Bake for 10 minutes, then cool completely.
2. In a large bowl, whisk together mango Koolaid mix and sweetened condensed milk until fully dissolved.
3. In a separate bowl, whip heavy cream and vanilla extract to stiff peaks. Gently fold into mango mixture until no streaks remain.
4. Pour filling into cooled crust. Smooth top with a spatula. Chill for at least 4 hours, or until set.
5. Tip: For a smoother crust, use a flat-bottomed glass to press crumbs evenly. Tip: Ensure heavy cream is very cold for best whipping results. Tip: For an extra mango kick, garnish with fresh mango slices before serving.

Velvety and vibrant, this pie offers a tangy mango flavor balanced by the rich, creamy filling. Serve chilled with a sprinkle of graham cracker crumbs on top for added texture.

Peach Koolaid Pie

Zesty and refreshing, this Peach Koolaid Pie combines the nostalgia of childhood summers with a sophisticated twist. Perfect for picnics or potlucks, its vibrant flavor and creamy texture will be a hit.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 package (3.4 oz) instant vanilla pudding mix
• 1 cup whole milk
• 1 cup heavy cream
• 1/2 cup Peach Koolaid powder
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. Preheat oven to 350°F. Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press firmly into a 9-inch pie dish. Bake for 8 minutes. Cool completely.
2. In a large bowl, whisk pudding mix and milk until thickened, about 2 minutes. Tip: For a smoother texture, sift the pudding mix before adding.
3. In another bowl, whip heavy cream to stiff peaks. Gently fold into pudding mixture along with Koolaid powder, vanilla, and salt. Tip: Fold slowly to maintain airiness.
4. Pour filling into cooled crust. Chill for at least 4 hours, or until set. Tip: Cover with plastic wrap touching the surface to prevent a skin from forming.

Heavenly creamy with a tangy peach burst, this pie shines when garnished with fresh peach slices or a dollop of whipped cream. The contrast of the crunchy crust against the smooth filling makes each bite irresistible.

Black Cherry Koolaid Pie

Nothing beats the simplicity and nostalgia of a Black Cherry Koolaid Pie, a dessert that’s as vibrant in flavor as it is in color.

Ingredients

• 1 9-inch graham cracker pie crust, pre-made
• 1 cup granulated sugar
• 1 envelope unflavored gelatin
• 1/2 cup cold water
• 1/2 cup boiling water
• 1 packet Black Cherry Koolaid mix
• 1 cup heavy cream, whipped to stiff peaks
• 1/2 cup sour cream

Instructions

1. In a medium bowl, combine granulated sugar and unflavored gelatin.
2. Add 1/2 cup cold water to the bowl, stirring until the mixture is slightly thickened.
3. Pour 1/2 cup boiling water into the bowl, stirring continuously until the gelatin is completely dissolved.
4. Whisk in the Black Cherry Koolaid mix until fully incorporated and the liquid is smooth.
5. Refrigerate the mixture for 20 minutes, or until it begins to thicken but is not fully set.
6. Gently fold in the whipped heavy cream and sour cream until the mixture is uniform in color.
7. Pour the filling into the pre-made graham cracker pie crust, smoothing the top with a spatula.
8. Chill the pie in the refrigerator for at least 4 hours, or until set.

Firm yet creamy, this pie offers a tangy burst of black cherry with every bite. Serve chilled with a dollop of whipped cream or a sprinkle of graham cracker crumbs for added texture.

Raspberry Lemonade Koolaid Pie

Yearning for a refreshing summer dessert? This Raspberry Lemonade Koolaid Pie combines tart and sweet flavors in a no-bake treat that’s perfect for hot days.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup freshly squeezed lemon juice
• 1 (0.13 oz) packet Raspberry Lemonade Koolaid
• 1 (8 oz) container whipped topping, thawed
• Fresh raspberries, for garnish

Instructions

1. Preheat oven to 350°F.
2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until mixture resembles wet sand.
3. Press mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes, then cool completely on a wire rack.
4. In a large bowl, whisk together sweetened condensed milk, lemon juice, and Raspberry Lemonade Koolaid until smooth.
5. Gently fold in whipped topping until no white streaks remain.
6. Pour filling into cooled crust, smoothing the top with a spatula.
7. Chill pie in refrigerator for at least 4 hours, or until set.
8. Garnish with fresh raspberries before serving.

Kick back and enjoy the creamy, tangy-sweet flavors of this pie. For an extra pop of color, drizzle with raspberry coulis or serve alongside a scoop of vanilla bean ice cream.

Blueberry Lemon Koolaid Pie

Lusciously tart and sweet, this no-bake pie combines the vibrant flavors of summer blueberries and zesty lemon in a creamy, dreamy filling.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 package (0.13 oz) unsweetened blueberry Koolaid
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup freshly squeezed lemon juice
• 1 cup heavy cream, chilled
• 1/4 cup powdered sugar
• 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 350°F. Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Press firmly into a 9-inch pie plate. Bake for 8 minutes. Cool completely.
2. In a large bowl, whisk together blueberry Koolaid and sweetened condensed milk until fully dissolved. Gradually add lemon juice, whisking continuously until thickened.
3. In a separate bowl, whip heavy cream, powdered sugar, and vanilla extract to stiff peaks. Gently fold into the Koolaid mixture until no streaks remain.
4. Pour filling into the cooled crust. Smooth the top with a spatula. Chill for at least 4 hours, or until set.
5. Before serving, let the pie sit at room temperature for 10 minutes for easier slicing. Garnish with fresh blueberries and lemon zest if desired.

Whimsically creamy with a tangy punch, this pie’s velvety texture contrasts beautifully with the crunchy crust. Serve chilled with a dollop of whipped cream for an extra indulgent treat.

Strawberry Banana Koolaid Pie

Absolutely refreshing and effortlessly delicious, this Strawberry Banana Koolaid Pie combines the nostalgic flavors of summer with a creamy, no-bake filling that’s sure to impress.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 package (3.4 oz) strawberry banana Koolaid mix
• 1 can (14 oz) sweetened condensed milk
• 1 tub (8 oz) whipped topping, thawed
• 1 cup cold water

Instructions

1. Preheat oven to 350°F.
2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until mixture resembles wet sand.
3. Press mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes, then cool completely on a wire rack.
4. In a large bowl, whisk together strawberry banana Koolaid mix and cold water until fully dissolved.
5. Add sweetened condensed milk to the Koolaid mixture, whisking until smooth.
6. Gently fold in whipped topping until no white streaks remain.
7. Pour filling into cooled crust, smoothing the top with a spatula.
8. Freeze pie for at least 4 hours, or until set.

Here’s a pie that’s as vibrant in flavor as it is in color, with a silky texture that melts in your mouth. Serve slices with fresh strawberry slices and a dollop of whipped cream for an extra touch of elegance.

Green Apple Koolaid Pie

Whipping up a refreshing dessert has never been easier with this Green Apple Koolaid Pie. Perfect for summer gatherings, its vibrant flavor and creamy texture will be a hit.

Ingredients

• 1 9-inch graham cracker pie crust, pre-baked
• 1 cup granulated sugar
• 1 packet (0.13 oz) Green Apple Koolaid mix
• 1 package (8 oz) cream cheese, softened
• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy whipping cream
• 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, combine 1 cup granulated sugar and 1 packet Green Apple Koolaid mix. Whisk until fully incorporated.
2. Add 8 oz softened cream cheese to the bowl. Beat on medium speed until smooth and creamy, about 2 minutes.
3. Gradually pour in 14 oz sweetened condensed milk while continuing to beat the mixture. Ensure it’s fully blended.
4. In a separate bowl, whip 1 cup heavy whipping cream and 1 tsp pure vanilla extract to stiff peaks, about 3-4 minutes.
5. Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Tip: Use a spatula and fold in a figure-eight motion for best results.
6. Pour the filling into the 9-inch pre-baked graham cracker pie crust. Smooth the top with a spatula.
7. Chill the pie in the refrigerator for at least 4 hours, or until set. Tip: For a firmer set, chill overnight.

Lusciously creamy with a tangy green apple kick, this pie is a crowd-pleaser. Serve chilled with a sprinkle of graham cracker crumbs on top for added texture.

Pink Lemonade Koolaid Pie

Oozing with nostalgia and a burst of tangy sweetness, this no-bake dessert is a summer staple. Perfect for picnics or potlucks, it’s as easy to make as it is delicious.

Ingredients

– 1 (14 oz) can sweetened condensed milk
– 1 (8 oz) package cream cheese, softened
– 1 (0.13 oz) packet unsweetened pink lemonade Koolaid mix
– 1 (8 oz) container frozen whipped topping, thawed
– 1 (9 inch) graham cracker crust, pre-made

Instructions

1. In a large mixing bowl, combine the sweetened condensed milk and softened cream cheese. Use an electric mixer on medium speed until the mixture is smooth and no lumps remain, about 2 minutes.
2. Add the pink lemonade Koolaid mix to the bowl. Continue mixing on low speed until the color is uniform and the powder is fully dissolved, about 1 minute.
3. Gently fold in the thawed whipped topping with a spatula until the mixture is light and fluffy, ensuring not to overmix to maintain volume.
4. Pour the filling into the pre-made graham cracker crust, spreading evenly with the spatula.
5. Chill the pie in the refrigerator for at least 4 hours, or until set. For best results, cover with plastic wrap to prevent any odors from permeating.
Pink Lemonade Koolaid Pie offers a creamy texture with a vibrant, citrusy punch. Serve slices garnished with fresh mint or a dollop of whipped cream for an extra touch of elegance.

Mixed Berry Koolaid Pie

Whipping up a Mixed Berry Koolaid Pie is a breeze with this straightforward recipe. Perfect for summer gatherings, its vibrant flavors and creamy texture will impress.

Ingredients

• 1 9-inch graham cracker pie crust, pre-made
• 1 cup heavy cream, chilled
• 1/2 cup granulated sugar
• 8 oz cream cheese, softened
• 1 packet Mixed Berry Koolaid, unsweetened
• 1 tsp pure vanilla extract
• 1/2 cup cold water
• 1 tbsp unflavored gelatin

Instructions

1. In a small bowl, sprinkle gelatin over cold water. Let stand for 5 minutes to bloom.
2. Microwave gelatin mixture for 30 seconds, or until fully dissolved. Stir gently.
3. In a large bowl, beat cream cheese and sugar until smooth. Tip: Ensure cream cheese is at room temperature to avoid lumps.
4. Add dissolved gelatin, Koolaid packet, and vanilla extract to the cream cheese mixture. Beat until fully incorporated.
5. In a separate bowl, whip heavy cream to stiff peaks. Tip: Chill the bowl and beaters beforehand for best results.
6. Fold whipped cream into the cream cheese mixture gently to maintain airiness.
7. Pour filling into the graham cracker crust. Smooth the top with a spatula.
8. Refrigerate for at least 4 hours, or until set. Tip: Cover with plastic wrap to prevent a skin from forming.

Outrageously creamy with a tangy berry punch, this pie slices cleanly for a stunning presentation. Serve chilled with fresh berries on top for an extra burst of flavor.

Coconut Koolaid Pie

Just when you thought Koolaid couldn’t get any better, this Coconut Koolaid Pie proves otherwise. It’s a vibrant, no-bake dessert that’s as fun to make as it is to eat.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 packet (0.13 oz) unsweetened Koolaid mix (cherry flavor)
• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy cream, chilled
• 1/2 cup shredded coconut, toasted

Instructions

1. Preheat oven to 350°F. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into a 9-inch pie dish. Bake for 10 minutes. Cool completely.
2. In a large bowl, whisk Koolaid mix into sweetened condensed milk until fully dissolved.
3. In a separate bowl, whip heavy cream to stiff peaks. Fold into Koolaid mixture gently to maintain volume.
4. Pour filling into cooled crust. Smooth top with a spatula. Chill for at least 4 hours, or until set.
5. Sprinkle toasted coconut over pie before serving. For even toasting, stir coconut frequently in a dry skillet over medium heat until golden.

Key to this pie’s appeal is its creamy texture contrasted with the crunchy crust and toasted coconut. Serve slices with a dollop of whipped cream for extra indulgence.

Pina Colada Koolaid Pie

Fancy a tropical twist on a classic dessert? This Pina Colada Koolaid Pie combines creamy coconut with tangy pineapple for a refreshing treat.

Ingredients

• 1 1/2 cups graham cracker crumbs, finely ground
• 1/2 cup unsalted butter, melted and cooled to room temperature
• 1/4 cup granulated sugar
• 1 (14 oz) can sweetened condensed milk
• 1 (8 oz) package cream cheese, softened to room temperature
• 1 (3.4 oz) package instant vanilla pudding mix
• 1 cup cold whole milk
• 1 (6 oz) can pineapple juice, chilled
• 1/2 cup coconut cream, chilled
• 1/2 teaspoon pure vanilla extract
• 1/2 cup heavy whipping cream, chilled
• 2 tablespoons powdered sugar
• 1/4 cup toasted coconut flakes, for garnish

Instructions

1. Preheat oven to 350°F. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar until mixture resembles wet sand.
2. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then cool completely on a wire rack.
3. In a large bowl, beat cream cheese until smooth. Gradually add sweetened condensed milk, beating until fully incorporated.
4. Add vanilla pudding mix, cold milk, pineapple juice, coconut cream, and vanilla extract. Beat on medium speed for 2 minutes until mixture thickens.
5. Pour filling into cooled crust. Smooth top with a spatula. Chill in refrigerator for at least 4 hours, or until set.
6. In a chilled bowl, whip heavy cream and powdered sugar until stiff peaks form. Spread over chilled pie or pipe using a star tip.
7. Garnish with toasted coconut flakes before serving.

Great for summer gatherings, this pie offers a creamy, dreamy texture with a burst of tropical flavors. Serve chilled with a sprinkle of extra coconut flakes for added crunch.

Mojito Koolaid Pie

Everyone loves a refreshing twist on classic desserts, and this Mojito Koolaid Pie delivers just that with its zesty lime and mint flavors.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup freshly squeezed lime juice
• 1 tbsp finely grated lime zest
• 2 tbsp fresh mint leaves, finely chopped
• 1 packet (0.13 oz) Koolaid Mojito flavored drink mix
• 1 cup heavy cream, chilled

Instructions

1. Preheat oven to 350°F.
2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until mixture resembles wet sand.
3. Press mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes, then cool completely on a wire rack.
4. In a large bowl, whisk together sweetened condensed milk, lime juice, lime zest, chopped mint, and Koolaid mix until smooth.
5. In a separate bowl, whip heavy cream to stiff peaks. Gently fold into lime mixture until no white streaks remain.
6. Pour filling into cooled crust. Smooth top with a spatula.
7. Chill pie in refrigerator for at least 4 hours, or until set.

Key to success: Ensure heavy cream is very cold for optimal whipping. For a smoother texture, strain lime juice before adding. Mint should be fresh for the brightest flavor.

Kick back and enjoy this pie’s creamy texture and bold mojito flavors. Serve with a sprinkle of lime zest or a mint garnish for an extra touch of elegance.

Margarita Koolaid Pie

Outrageously refreshing and effortlessly simple, this Margarita Koolaid Pie combines the zest of lime with the sweetness of Koolaid for a dessert that’s both vibrant and satisfying.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup freshly squeezed lime juice
• 1 (0.13 oz) packet Margarita-flavored Koolaid
• 1 cup heavy cream, chilled
• 1 tbsp confectioners’ sugar
• 1 tsp lime zest

Instructions

1. Preheat oven to 350°F.
2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until mixture resembles wet sand.
3. Press mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes, then cool completely on a wire rack.
4. In a large bowl, whisk together sweetened condensed milk, lime juice, and Koolaid packet until smooth and fully incorporated.
5. In a separate bowl, whip heavy cream and confectioners’ sugar to stiff peaks. Gently fold into the lime mixture until no streaks remain.
6. Pour filling into cooled crust. Smooth top with a spatula. Chill in refrigerator for at least 4 hours, or until set.
7. Before serving, garnish with lime zest for an extra burst of flavor.

Bright and creamy, this pie offers a perfect balance of tart and sweet. Serve slices with a sprinkle of additional lime zest or a side of whipped cream for an extra indulgent treat.

Conclusion

Absolutely delightful! This roundup of 22 Koolaid pie recipes offers a rainbow of flavors to brighten any table. Whether you’re a seasoned baker or trying your first no-bake pie, there’s something here to spark joy. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share your pie adventures with friends by pinning this article on Pinterest. Happy baking!

Bella Bacinos