Mini No Bake Pink Lemonade Kool-Aid Pies

By booboo2175

Ingredients

• 1 package Kool-Aid (any flavor)
• 1 8-oz. container Cool Whip
• 1 14-oz. can sweetened condensed milk
• 1 9-inch graham store bought crust or 12 mini graham cracker crusts
• homemade whipped cream (optional)

Details

Adapted from unsophisticook.com

Preparation

Step 1

Whisk together the Kool-Aid flavor of your choice with the sweetened condensed milk.
Gently fold in Cool Whip a little at a time until completely incorporated.
Spoon filling mixture into pie crust and refrigerate for at least two hours before serving. Alternately, you could freeze it for a more ice cream-like texture.
Serve with homemade whipped cream.

*****Homemade Whipped Cream******
How To Make Whipped Cream
Yield: 2 cups

Ingredients:

1 cup heavy cream (not ultra-pasteurized)
3 tablespoons sugar (granulated or confectioners')
1 teaspoon pure vanilla extract
Instructions:

Add heavy cream, sugar and vanilla to a bowl.
Whip cream using a whisk or an electric mixer on medium speed.
When you can form soft peaks (meaning the peaks bend over at the top when you remove the whisk or beater), the whipped cream is done. Be careful not to over beat or the cream will become grainy as butter granules start to form.