Remember when you could get a root beer floats in a glass mug that was really cold to the touch and a bog frothy head? Ok, now think of that in pie form. I found an easy, yummy recipe for a root beer float pie you can serve on hot days.
Ingredients include vanilla pudding mix, frozen whipped topping, milk, root beer, and graham crackers. It’s just a matter of mixing a few things, freezing, and then slapping on as much of the whipped cream as you want. I think this would be awesome after an afternoon at the swimming pool. Here’s the full recipe.
Ingredients:
- 1 carton (8 ounces) frozen whipped topping, thawed, divided
- 3/4 cup root beer (Make sure you cooled it in the fridge first.)
- 1/2 cup whole milk (Cold, obviously. We’re not savages.)
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 graham cracker crust (9 inches)
Putting it all together: Reserve and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk together root beer, milk and pudding mix for 2 minutes. Fold in half of the whipped topping. Spread into graham cracker crust. Spread remaining whipped topping over pie. Freeze at least 8 hours or overnight. Dollop reserved 1/2 cup whipped topping over each serving.