This Cherry Kool-Aid Pie is a quick, no-bake dessert that’s creamy, tangy, and bursting with flavor. Made with just four simple ingredients, it’s the perfect summer treat for cookouts, parties, or anytime you want a sweet, budget-friendly dessert that comes together in minutes.

When I was a kid, the surest sign that summer had arrived was a Kool Aid mustache. You know the one—bright red, impossible to wipe off, and worn like a badge of honor after spending the whole afternoon running through sprinklers. To a kid, Kool-aid and running outdoors is pure summer in a cup. These days, I’ve moved on from drinking my Kool Aid out of a plastic cup, but it still holds a special place in my heart; and my belly with this Cherry Kool-Aid pie.

What is the Easiest Dessert Pie to Make?

This pie is exactly what summer should taste like. It’s cold, light, a little bit tangy, and takes less than ten minutes to make. It’s a no-bake recipe that works whether you’re prepping for a BBQ, a last-minute gathering, or just want a sweet treat without turning on the oven. Best of all? It’s incredibly cheap to make—usually under $3.00 if you’re shopping at the right places.

Once it’s made, simply pop it in the fridge for a couple of hours to chill. Serve it cold and you’re bound to be the favorite at your event.

Simple Ingredients, Big Flavor

This is one of those recipes where the ingredient list is short, but the result is always a crowd-pleaser. It starts with a pre-made graham cracker crust, which adds just enough crunch and sweetness to balance out the creamy filling. The filling mixture itself is made with sweetened condensed milk, Cool Whip, and one packet Kool-aid.

That’s it. Super simple but super tasty!

The Kool-Aid is where the magic happens. It gives the pie all its flavor and color, and you can use just about any flavor you love. Cherry is my usual go-to, but black cherry, blue raspberry, lemon, orange, watermelon, grape, and strawberry are all just as good. Even tropical punch makes a great pie! You can even get creative and blend two flavors if you’re feeling adventurous.

You don’t need to change the recipe to change the flavor. Just use the same amount of Kool-Aid flavor no matter which flavor you’re making. The end result is a pie that’s bright, fruity, and packed with flavor without ever being overpowering.

Kid-Friendly and No-Bake

I love this pie for a lot of reasons, but one of the biggest is that it’s a great way to get the kids involved in the kitchen. Littles can help mix and spread the filling, and older kids can handle the whole thing with just a little guidance. It’s quick, it doesn’t require the oven, and there’s no worrying about hot pans or tricky steps.

Plus, kids love the color. Whether it’s bright red cherry or vibrant purple grape, there’s something fun about serving up a dessert that looks like it came straight out of a candy store.

In other words, it’s the perfect dessert and become a childhood favorite for your whole family during the summer months!

Tips for the Best Texture

The whipped topping is key here. You want it cold, but not frozen. If it’s too warm, the pie might not hold its shape as well. I usually let mine sit in the fridge until I’m ready to mix, then give it a quick stir before adding it to the bowl. It blends beautifully into the Kool-aid mixture giving it a texture that turns silky smooth.

An electric hand mixer works great if you want to whip it together fast, but a sturdy rubber spatula does the job just fine if you’re going old school. Once it’s mixed, spread it into the pie crust, pop the lid back on, and slide it into the fridge for a couple of hours. That chill time is what helps the filling firm up and makes each slice clean and neat when served.

Dress It Up (or Don’t)

This pie is sweet and flavorful enough on its own, but I’ll sometimes top it with a little extra whipped cream right before serving. If I want to dress it up, a few sprinkles, some fresh fruit, or a drizzle of condensed milk makes it look a little more polished for parties or potlucks.

It also travels really well. I’ve taken it to cookouts, church dinners, and birthday parties. There’s never a slice left by the time I pack up to go home. Honestly, that makes me kind of sad. Leftovers are always amazing.

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