Kool-aid pies

We are having a carry-in at work for Christmas Eve so I decided to bring some desserts. When we had a carry-in at my previous store someone brought Kool-aid pies. I loved them and asked for the recipe so I could make them for family later. Well, I made them and the family enjoyed it so I thought I'd make them again for my work this year. To make sure there would be enough I made two different kinds: fruit punch and mixed berry.

Review: These pies are quite tasty and quick to make. Depending on the Kool-aid flavor you choose it might be a little sweet or it might be a little sour. In an ideal situation you would want to use a mixer but I didn't have one so I just used a wooden spoon to mix everything. That left them a little chunkier than I'd like but they turned out OK. You might want to taste it before you pour it into the graham cracker crust, though, because if you don't think it's strong enough flavor-wise you could add a little bit of sugar. You also could add a second packet of Kool-aid if you wanted, but the proportions I used and will list below seem to be a good mix. As far as the Kool-aid packet goes, the flavor you choose is up to you, but my coworker who brought it in said she would not recommend anything with a lemon flavor. She also recommended using brand name because she tried generic packets and said they weren't the same as brand name Kool-aid.

Recipe:

• 1 package of original cream cheese
• 1 can of sweetened condensed milk
• 1 packet of Kool-aid, flavor of your choosing
• 1 tsp Vanilla extract
• 1 graham cracker crust
• sugar as needed, optional

In a mixing bowl whip the cream cheese then add the condensed milk. Continue mixing the ingredients together until smooth. Add the Vanilla extract and mix some more. Finally, pour in the Kool-aid packet and mix until blended together. Once the Kool-aid is added in, the mixture will start to thicken a little. Once the filling turns the color of the Kool-aid and everything is mixed, pour into the graham cracker crust. Use a spoon or fork to get the filling even throughout the crust then chill for 2-3 hours before serving.