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Easter Kool Aid Pie

Easter Kool Aid Pie is a no-bake, fruity dessert with a graham cracker crust and creamy, colorful layers—perfect for spring and easy to make ahead.
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Ingredients
  

  • 2â…” cups graham cracker crumbs
  • 1 stick unsalted butter
  • 16 ounces whipped cream
  • 2 cans sweetened condensed milk
  • 1 packet blue Kool-Aid (blue raspberry lemonade flavor)
  • 1 packet yellow Kool-Aid (lemonade flavor)
  • 1 packet pink Kool-Aid (pink lemonade flavor)
  • 1 packet purple Kool-Aid (grape flavor)

Instructions
 

  • Melt butter in a microwave-safe bowl (about 1 minute). Mix with graham cracker crumbs until the texture feels like wet sand.
  • Press firmly into the bottom and sides of a springform pan. Freeze while making the filling.
  • Whisk 4 oz whipped cream with 7 oz sweetened condensed milk. Stir in the pink Kool-Aid until smooth. Spread over the frozen crust and return to the freezer.
  • Repeat with another 4 oz whipped cream, 7 oz condensed milk, and purple Kool-Aid. Mix until even, spread over the pink layer, and freeze again.
  • Mix the same base with the yellow Kool-Aid. Add a few drops of yellow food dye for brightness if desired. Spread gently over the purple layer and freeze.
  • Combine the last batch with blue Kool-Aid. Spread as the top layer, smooth it out, and freeze the whole pie for at least 3 hours until firm.
  • Top with extra whipped cream if you like. Slice with a sharp knife and serve cold.