|The Chez Francois Cookbook|
|by Jacques E. Haeringer|
Alsace-Lorraine has produced one of the world's richest and most varied cuisines. It combines traditional French cooking with surprising and delic...
Results 1 - 10 of 44 for kool aid pie
Result Page: 1
Mix Cool Whip, Kool Aid, and condensed milk and whip very good. Then pour into pie shell and chill for 15 minutes. Ready to eat and serves 8.
Chill milk until partially frozen. Whip until fluffy. Add Kool-Aid and sugar. Whip until stiff. Place in pie shell; freeze until firm.
Chill milk, whip until thick like whipped cream. Add Kool-Aid and sugar continuing beating after each addition. Pour into pie shells. Refrigerate or freeze.
Chill milk until partially frozen, whip until fluffy. Add sugar and Kool Aid; whip until stiff. Place in pie shell. Freeze until firm. Yield: 5 servings.
Cool milk until ... until blended. Add Kool Aid and pour into ... Pour into buttered pie plate. Bake at ... 30 minutes. Cool and top with whipped cream.
Chill milk until partially frozen; whip until fluffy. Add sugar and Kool-Aid. Whip until stiff. Place in pie shell; freeze until firm. 5 servings.
Chill milk in ... whip well; add Kool-Aid. Make vanilla wafer crust. Chill; pour pie mix into crust ... presweetened Kool-Aid. Chill you milk in an ice tray.
Freeze a large ... favorite flavor of Kool Aid. (I usually ... you blend it. Good also frozen without a crust and served with vanilla wafers or cookies.
Chill milk in ... Whip until it holds peaks, add sugar and whip well; add Kool Aid. Make vanilla wafer crust and freeze. DO NOT use pre- sweetened Kool Aid.
Beat milk and Kool-Aid until thick and comes to peak. Mix in sugar. Pour into graham cracker pie shell and refrigerate.
Result Page: 1
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