Coolaide Recipes
COOLAID PIE
Steps:
- In a medium bowl, combine drink mix powder and condensed milk. Mix until smooth and even in color. Fold in whipped topping. Pour mixture into graham cracker and refrigerate for at least 2 hours.
Nutrition Facts : Calories 364.7 calories, Carbohydrate 50 g, Cholesterol 16.7 mg, Fat 15.5 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 8.7 g, Sodium 214.6 mg, Sugar 39.8 g
KOOL-AID SHERBET
"The recipe for this frosty treat is more than 30 years old, and kids love it," reports Elizabeth Stanton of Mt. Vernon, Washington. You'd never guess that powdered soft drink mix provides the yummy flavor.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 3 cups.
Number Of Ingredients 3
Steps:
- In a large bowl, combine the sugar, Kool-Aid mix and milk until sugar is dissolved. Pour into a shallow freezer container; cover and freeze for 1 hour or until slightly thickened. , Transfer to a large bowl, beat until smooth. Return to freezer container; cover and freeze until firm. Remove from the freezer 20 minutes before serving.
Nutrition Facts : Calories 204 calories, Fat 4g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 96mg sodium, Carbohydrate 39g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.
KOOL-AID PICKLES
Everyone will love getting into these pickles. They owe their color and sweet-sour taste to a long marinade in a fruity drink mix.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 10m
Yield 3 cups.
Number Of Ingredients 3
Steps:
- Drain pickles, reserving juice. In a small bowl, combine the reserved juice, sugar and Kool-Aid, stirring until sugar is dissolved. Set aside., Slice pickles; return to jar. Pour juice mixture over pickles. Discard any remaining juice. Cover and refrigerate for 1 week before serving. Store in the refrigerator up to 2 months.
Nutrition Facts : Calories 15 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 693mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
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