In a 2-quart glass measure (or a large bowl), combine the Kool-Aid, Jello powder and sugar.
Add hot water and stir until completely dissolved.
Stir in cold water.
Pour into popsicle molds and freeze. (Alternately, you can use Dixie cups or similar, and place popsicle sticks into them when they are partially frozen.).
Mix jello, Kool-Aid, sugar and hot water and shake to mix. Add cold water and pour into ice tubs and freeze.
Makes 20 nice textured circles and will not drip while being eaten.
Make the Kool-Aid.
Pour in ice cube tray.
Stick in popsicle sticks.
Let sit in freezer overnight.
pot, combine water, oil, Kool-Aid, and salt.
Heat and
Mix flour, salt, Kool-Aid until blended.
Add oil to boiling water, mix with spoon until cool enough to knead.
Continue kneading until color is blended.
Store in air tight bag or container in the refrigerator.
Mix Kool-Aid by instructions.
Pour into popsicle molds and freeze.
Can also be made into ice cubes.
Mix jello as directed.
Dissolve Kool-Aid and sugar in 1 quart water.
Mix with jello and add pineapple juice.
Place in refrigerator.
Just before serving, mix with ginger ale.
This is a \"fun\" drink for a teenage party.
Lime sherbet can be floated in punch bowl with green or red cherries for decoration.
Makes 36 servings.
Mix sugar, Kool-Aid and jello.
Add hot water, stir until dissolved.
Add cold water.
Pour into paper cups.
Place in freezer.
In large stockpot add Kool Aid and cold water.
Stir
Mix jello, kool-aid and sugar in hot water to dissolve. Add cold water. Put in containers and freeze.
Add water and sugar called for on Kool-Aid package; add pineapple juice and mix well.
Chill and serve.
Prepare the day before and mix up kool-aid using sugar and water.
Mix well and store in refrigerator, and put some in ice trays.
When ready to use mix pineapple juice & ginger ale together with kool-aid and serve.
Combine Kool-Aid and Eagle brand milk until Kool-Aid is well mixed.
Add Cool Whip and fold in until well mixed.
Pour into crust and chill.
If adding fruit, fold in last, before putting mixture in the crust.
Try drained pineapple with orange Kool-Aid, or drained black cherries with black cherry Kool-Aid.
Mix together Cool Whip and condensed milk. Sprinkle Kool-Aid on top and stir until firm. Put in baked pie shell and refrigerate.
Mix Kool-Aid as directions say, but omit 1 quart of water. Add 1 can of pineapple juice.
Chill to slush in freezer.
Before serving, add 1/2 gallon sherbet.
Mix in punch bowl until dissolved.
Mix in a large Tupperware bucket just enough hot water to melt sugar and Kool-Aid.
Add remaining ingredients.
Finish filling container with cold water.
Freezes real good until time to use.
Pour pineapple juice into a 1 gallon container.
Add cherry and orange Kool-Aid and sugar.
Add enough water to make one gallon of punch.
Mix Kool-Aid, sugar and water in large punch bowl.
Add lemonade; slowly pour in ginger ale.
Add ice cubes; stir gently and serve.
Boil the sugar and water together.
Let cool. Add juice and Kool-Aid.
Pour ginger ale in immediately before serving. Different color can be made by changing flavor of Kool-Aid.
Float green sherbet in green punch.
Stir Kool-Aid mix with water until dissolved.<