Strawberry Kool-Aid Pie

The July 4th holiday is upon us and I cannot think of a better dessert to make for our Independence Day Celebration!  

Strawberry Kool-Aid Pie

Ingredients:

1 (9-inch) uncooked Graham Cracker Pie Crust
1 (8-ounce) package Cream Cheese (softened)
1 (14-ounce) can Sweetened Condensed Milk
2 Egg Yolks
1 (.14-ounce) packet Strawberry Kool-Aid
1 (8-ounce) container frozen Whip Topping (thawed)

Directions:

In a large mixing bowl and with an electric mixer, beat cream cheese while add condensed milk. Beat in egg yolks. Beat in strawberry kool-aid until smooth and creamy. Pour into pie crust. Bake at 350 degrees on the 3rd rack for 25 minutes. Remove from oven and let cool on a wire rack for 1 hour. Place in the fridge to set for 3 hours. Remove and top with whip topping. Place back in fridge for 3 hours to set.

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Creamy BLT Dip

This is an easy and quick dip to make.  You can even substitute low fat mayonnaise and low fat sour cream to cut more calories.  If you are really in a pinch for time, use the pre-cooked bacon.

1 cup sour cream
1 cup mayonnaise
I pound bacon
1 pound of cherry tomatoes

Cook bacon (or use pre-cooked)
Mix sour cream and mayonnaise.  Stir in bacon. Add tomatoes just before serving  You can serve with tortilla chips or your favorite crackers.