Root Beer Float Bars

• servings: 9 servings
• active time: 1 minute
• total time: 1 minute

Ingredients

4 ounces cream cheese, at room temperature

1 1/2 cups thawed frozen whipped topping, such as Cool Whip (half an 8-ounce tub)

12 whole sheets graham crackers (about 6 1/2 ounces), or 1 1/2 cups graham cracker crumbs

2 tablespoons granulated sugar

1/2 teaspoon kosher salt, divided

8 tablespoons (1 stick) unsalted butter, melted

3/4 cup cold heavy cream

1 (12-ounce) bottle cold good-quality root beer, such as IBC

2 (3.4-ounce) boxes vanilla instant pudding mix

9 maraschino cherries, preferably with stems

Directions

Step 1

Line an 8x8-inch baking pan (about 2 inches high) with 2 sheets of parchment paper, positioning them perpendicular to each other, so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.

Step 2

Break 12 whole graham cracker sheets into pieces and place in a food processor fitted with a blade attachment. Add 2 tablespoons granulated sugar and 1/4 teaspoon of the kosher salt. Process until the crackers are the texture of sand, about 15 seconds. Add 1 stick melted unsalted butter and pulse to combine, 6 to 8 (1-second) pulses. (if using graham cracker crumbs, just stir the crumbs and butter together in a medium bowl.)

Step 3

Transfer the mixture to an 8x8-inch baking dish. Use the bottom of a measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners.

Step 4

Beat 4 ounces room temperature cream cheese, 3/4 cup cold heavy cream, and the remaining 1/4 teaspoon kosher salt together in a stand mixer with the paddle attachment on medium speed until smooth, about 20 seconds. Add 12 ounces cold root beer and beat until combined, about 10 seconds. Add 2 (3.4-ounce) boxes vanilla instant pudding mix and beat until smooth, about 30 seconds.

Step 5

Transfer to the crust and spread into an even layer. Press a sheet of parchment paper or plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until set, at least 4 hours or up to overnight.

Step 6

Uncover the bars. Spread 1 1/2 cups thawed frozen whipped topping in an even layer over the bars. Grasping the excess parchment, lift the slab out of the pan and place on a cutting board. Cut into 9 squares, wiping the knife clean between each cut for the cleanest-looking pieces. Top each piece with a maraschino cherry.

Recipe Notes

Nutrition

• Serving Size: Serves 9
• Calories: 431 cal
• Total Fat: 26.3 g
• Saturated Fat: 15.3 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 457.8 mg
• Total Carbohydrate: 47.2 g
• Dietary Fiber: 0.9 g
• Total Sugars: 35.6 g
• Protein: 3.1 g