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 and sweetened condensed milk until thoroughly blended together.
Then add Cool Whip and mix until thoroughly blended together.
Pour mixture into graham cracker crust and smooth out into pie crust.\tCut desired fruit (optional) and arrange on top of mixture.\tLet it set in the refrigerator for at least one hour.
Whip chilled milk until thick, then add sugar.
Beat for 1 minute more.
Add Kool-Aid and beat for another minute.
Pour into pie crust and chill.
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.
Chill evaporated milk thoroughly. Whip at high speed.
As milk thickens, gradually add sugar.
Add Kool-Aid and mix thoroughly. Spoon into pie shells.
Add whipped topping and refrigerate 1 to 2 hours.
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.
Mix the Kool Aid, whipped topping, sweetened condensed milk and milk and mix well until all the ingredients are blended.
Poor the mixed ingredients into the graham cracker pie shell and put in the fridge to chill for 2 hours and it is ready to serve.
Mix Kool-Aid, Cool Whip and milk in a bowl.
Spread in pie crust.
Store in freezer.
Chill milk in freezer until icy.
Whip until it holds peaks. Add sugar; whip well.
Add Kool-Aid.
Chill crust slightly.
Pour pie mix into crust and freeze.
Do not use pre-sweetened Kool-Aid!
Place milk in small bowl and chill several hours.
When thoroughly chilled, beat on medium speed until double in volume, then gradually add sugar, Kool-Aid and coloring.
Place in crust and freeze for several hours.
Mix Kool-Aid with milk and Cool Whip in bowl.
Mix well.
Pour into pie shell.
Chill about 1 1/2 hours.
Mix milk, Kool-Aid and 1/2 of Cool Whip together until stiff. Pour into graham cracker pie shell.
Add rest of Cool Whip on top.
Mix Kool-Aid, Eagle Brand milk and half of Cool Whip with a spoon until thick.
Pour into pie shell.
Pour rest of Cool Whip on top of pie.
Can be served immediately.
Whip the cool whip with condensed milk.
Add Kool Aid mix until blended.
Pour into pie crust.
Place in freezer 1/2 hour to set.
Soften gelatine in 1/4 cup cold water for 3 minutes.
Add hot water; stir until dissolved.
Add frozen milk and sugar; whip. Add Kool-Aid; whip until firm.
Mix milk, sugar and Kool-Aid in medium mixing bowl; place in freezer until ice crystals form around edges of mixture.
Chill mixer beaters.
Whip mixture on high speed until peaks form.
Put in graham cracker crust.
Top with whipped cream.
Garnish with strawberries or other fresh fruit, depending on flavor of Kool-Aid used.
Beat milk for 1 minute.
Add Kool-Aid and sugar.
Beat until thick.
Place wafers in dish.
Pour milk mixture over wafers. Stand wafers around sides of dish. Freeze until firm.
Whip Pet milk until stiff.
Add sugar.
Beat until sugar is dissolved. Add Kool-Aid and mix well.
Mixture will congeal quickly.
Pour into crusts and refrigerate.
Great summertime dessert.
No cooking.
Chill evaporated milk.
Then beat with mixer until nearly doubled.
Add sugar and Kool-Aid.
Mix real well.
Pour into graham cracker crust.
Freeze until ready to serve.
Mix eagle brand milk and kool-aid together, then add cool whip and mix together until blended.
Pour over into crust. Refrigerate.