Place the butter in a small microwave-safe dish and place it in the microwave for a minute, on high.

Combine the butter and graham cracker crumbs in a medium mixing bowl and mix until a sand like mixture forms.

Place the mixture in your springform pan and press it into the bottom and up the sides until just under the rim.

Place the crust in the freezer until you’re ready to use it.

Place 4 ounces of whipped cream and about 7 ounces, or half of one can, of the sweetened condensed milk in a medium mixing bowl. Mix well.

Add the pink Kool-Aid and mix until no color streaks appear.

Remove your crust from the freezer and spoon the pink mixture into the bottom and carefully smooth it even. Place the pie back in the freezer.

Repeat steps 5-7 for each color. The color order is pink, purple, yellow, blue. When you get to yellow, if the color isn’t as bright as you would like, add a couple drops of yellow food dye to liven it up.

Place in the freezer or fridge for 3 hours or until it firms up.

Top with extra whipped cream, if desired, and enjoy!