Description
This easy root beer float pie is quick to make and an incredibly refreshing and delicious summer dessert!
Ingredients
Units
- Instant vanilla pudding: one small package (3.4 ounces)
- Milk: 1/2 cup
- Root beer: 1 cup
- Cool whip: 2 cups
- Graham cracker pie shell: 1
- Whipped cream & maraschino cherries: for decorating
Instructions
- Making the filling: To a large mixing bowl, add the vanilla pudding mix, milk and root beer and whisk together until combined. Wait a few minutes until the pudding thickens, and then fold in the Cool Whip until smooth.
- Assemble the pie: Pour the filling into the pie shell and chill it in the freezer for up 6-8 hours or overnight, until firm.
- Serve: Top with swirls of whipped cream (or spread over leftover Cool Whip) and maraschino cherries.
Notes
For a stronger root beer flavour, add a couple of teaspoons of root beer extract.
This pie needs ample time to chill in the freezer, other wise it will be runny and difficult to slice.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 10 minutes
- Category: Dessert
- Method: chill
- Cuisine: American