Mix Kool-Aid drink mix with sugar and water in glass measuring cup, stirring until the drink mix is dissolved.
Pour evenly into plastic ice cube tray, lightly sprayed with no-stick cooking spray.
Freeze for 3 to 5 hours or until firm.
Remove cubes from tray and place in serving bowl or on plastic tray.
Add Kubes to any flavor prepared Kool-Aid for a special treat.
Makes about 14 cubes.
Place 1 cup water, 1/2 cup of your favorite flavor of Kool-Aid and 1 cup ice cubes in a blender container;cover.
Blend on high speed until smooth. Add additional 2 cups ice cubes; cover. Blend using pulsing action, until smooth.
Serve immediately. Store leftover slush in the freezer.
Makes 7 (1/2 cup) servings.
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.
Cream shortening and sugar.
Add egg yolks and beat well.
Sift all dry ingredients together and add them, along with the milk, to the creamed mixture.
After dough is mixed, divide in half.
Roll out on wax paper, sprinkle with Kool Aid (one flavor on one half, one on the other.) Put half the dough on top of the other half.
Roll up in a roll and refrigerate at least two hours, or freeze and slice when needed.
Bake at 350 degrees for 10-12 minutes.
Put tea bags in boiling water and let stand for about 10 minutes.
Remove and discard tea bags.
Put Splenda and kool-aid in a pitcher.
Add tea mixture to pitcher.
Stir until drink mix is dissolved.
Stir in cold water.
Serve over ice cubes and lemon slices if desired.
Fill container with water.
Add Kool-Aid.
Mix.
Serve chilled for a fun and refreshing drink.
and immediately stir in the Kool-Aid powder.
Quickly pour onto
Drain and discard the juice from the pickle jar. Remove the pickles from the jar and cut each one in half lengthwise. Return the pickles to the jar and set aside.
In a large measuring cup, combine the sugar, water and Kool-Aid. Mix until the sugar has completely dissolved. Pour enough of the liquid into the pickle jar to cover the pickles. Discard any excess.
Cover the jar and refrigerate at least 24 hours.
In a bowl stir together sugar, Kool-aid powder and the milk until the sugar is completely dissolved.
Pour into an 8x8-inch (or larger) pan; cover with heavy plastic wrap and freeze for about 1 hour or until thickened.
Transfer to a mixing bowl and beat until smooth.
Return to freezer container; cover and freeze until firm.
Remove about 15 minutes from freezer before using.
Stir the Kool-Aid and sugar together in a small saucepan.
Add the water and stir to get it down through the sugar.
Warm over low heat until the water warms up enough to dissolve the sugar, stirring constantly. Don't let it get too hot.
Once the sugar is dissolved, pour the syrup into a clean bottle - old Coffee Mate bottles work well.
Store in the refrigerator.
To use, add syrup to taste to a glass of cold water.
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 flour, salt, oil and Kool-Aid. Add 1 cup boiling water; stir and knead until soft dough forms.
In large stockpot add Kool Aid and cold water.
Stir
In a medium bowl mix the Kool-Aid powder with the sweetened condensed milk until well combined.
Fold in the Cool Whip topping.
Transfer into prepared crust.
If desired you can spread Cool Whip or whipped cream on top of the pie.
Chill for a minimum of 4 hours.
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.).
Add water and sugar called for on Kool-Aid package; add pineapple juice and mix well.
Chill 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.
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.
Mix together Cool Whip and condensed milk. Sprinkle Kool-Aid on top and stir until firm. Put in baked pie shell and refrigerate.