Easter Kool Aid Pie
2 ⅔ Cups Graham Cracker Crumbs or 18 graham cracker sheets turned into crumbs
1 Stick Unsalted Butter ½ cup
16 Ounces Whipped Cream
2 Cans Sweetened Condensed Milk 14 ounces each
1 Packet Blue Kool-Aid blue raspberry lemonade
1 Packet Yellow Kool-Aid lemonade
1 Packet Pink Kool-Aid pink lemonade
1 Packet Purple Kool-Aid grape
Yellow Food Dye optional
Place the butter in a small microwave-safe dish and place it in the microwave for a minute, on high.
Combine the butter and graham cracker crumbs in a medium mixing bowl and mix until a sand like mixture forms.
Place the mixture in your springform pan and press it into the bottom and up the sides until just under the rim.
Place the crust in the freezer until you’re ready to use it.
Place 4 ounces of whipped cream and about 7 ounces, or half of one can, of the sweetened condensed milk in a medium mixing bowl. Mix well.
Add the pink Kool-Aid and mix until no color streaks appear.
Remove your crust from the freezer and spoon the pink mixture into the bottom and carefully smooth it even. Place the pie back in the freezer.
Repeat steps 5-7 for each color. The color order is pink, purple, yellow, blue. When you get to yellow, if the color isn’t as bright as you would like, add a couple drops of yellow food dye to liven it up.
Place in the freezer or fridge for 3 hours or until it firms up.
Top with extra whipped cream, if desired, and enjoy!