Root Beer Float Pie

• servings: 8
• active time: 10 mins
• total time: 8 hours 20 minutes

Ingredients

¾ cup of root beer (your favorite brand), cold

½ cup of cold whole milk

2 tablespoons of root beer concentrate

1 (3.4-ounce) box of vanilla instant pudding mix

1 (8-ounce) container of Cool Whip whipped topping, thawed (remove ½ cup for topping the pie)

1 (6-ounce) premade graham cracker crust

Maraschino cherries (optional garnish)

¾ cup cold root beer, your favorite brand

½ cup cold whole milk

2 tablespoons root beer concentrate

3.4 ounces instant vanilla pudding mix

8 ounces whipped topping, thawed (remove ½ cup for topping)

6 ounces pre-made graham cracker crust

Maraschino cherries, optional garnish

Directions

Using a medium-sized mixing bowl, whisk together the root beer, whole milk, and root beer concentrate to combine.

Whisk in the instant vanilla pudding mix. Continue to mix for 2 to 2½ minutes. Allow the pudding mixture to sit for 6 to 7 minutes to begin to set.

Fold in the thawed whipped topping, minus the ½ cup for the topping.

Evenly spread the mixture into the graham cracker crust.

Spread the reserved ½ cup whipped topping over the top of the pie.

Cover the pie and freeze for 8 hours to overnight. Serve immediately.

Notes

Plan to make this the night before since it needs at least 8 hours to chill before serving.

If your pie crust is in a foil tin, we’d recommend sitting it (foil pan and all) inside a glass pie dish to give it a bit more stability when taking it in and out of the freezer.

Do not throw away the protective plastic lid that comes with the graham cracker crust. Invert the plastic and use it as a lid when freezing the pie.