0.13ouncepacket unsweetened black cherry kool-aid mix
8ouncecontainer Cool Whipthawed (+ 1 cup extra for optional garnish)
8maraschino cherries with stems
Using a medium size mixing bowl and a handheld mixer on medium-high speed, beat the softened cream cheese for 1 minute until smooth.
Add the sweetened condensed milk and continue mixing for 1 more minute until completely combined.
Sprinkle the kool-aid mix and continue mixing until the color is uniform.
Add the thawed cool whip and mix on low until the pie filling is well incorporated.
Spoon in and evenly spread the pie filling into the graham cracker crust. Cover and chill in the refrigerator for at least 4 hours. Once properly chilled, slice the pie into 8 slices.
Using either a decorators bag, or a quart size ziploc with a corner snipped off, pipe the extra cool whip in a nice swirl at the edge of the slices.
Place 1 cherry on top of each swirl of cool whip. Keep chilled until ready to serve.
To Store: Store any leftovers covered in the refrigerator for up to 4 days.
To Freeze: You can freeze the pie without the cool whip and cherry garnish, for up to 1 month. Cover the pie tightly with aluminum foil before freezing. Allow the pie to thaw in the refrigerator overnight before serving.
You can substitute any flavor of Kool-Aid for the black cherry.
You can use the plastic cover on the graham cracker crust as the lid for the pie. Remove the paper center on the lid.
If you are using the plastic cover from the graham cracker crust, and you are freezing the pie, tightly wrap the pie with the plastic lid in a layer of aluminum foil.
When making other flavors of the pie, be sure to garnish with the corresponding fruit.