Root Beer Float Pie
This root beer tart is creamy, dreamlike and ultra delicious! You will be shocked at the proximity of a root beer float that it tastes!
Ingredients
- 2 tablespoons root beer concentrate
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 carton (8 oz) Cool Whip thawed
- 3/4 cup root beer
- 1/2 cup milk higher fat % is better, I use half & half
- 1 (6 oz) ready-to-use graham cracker OR shortbread crumb crust
Garnishes
- maraschino cherries
- 1/4 cup powdered sugar
- 1 cup heavy whipping cream
Instructions
First, in a large bowl, combine the root beer, milk and root beer concentrate. Sprinkle the vanilla pudding mixture over it. Whisk together for 1 to 2 minutes, then let stand for 5 minutes to thicken.
Then, stir in the fresh thawed whisk and mix until well combined. Pour into the prepared crust and spread evenly.
Cover with a closed lid (the plastic lid of the graham cracker crust) and place in the freezer for at least 8 hours or overnight. Eat and serve directly from the freezer. Keep the leftovers in the freezer.
Before serving, prepare the whipped cream filling (if applicable). Beat the thick whipping cream and powdered sugar together in a mixing bowl until thick and firm peaks form. It will take about 5 minutes. Serve a spoonful of whipped cream and a maraschino cherry on each piece. Or you can spread the whipped cream filling over the pie, then cut it into slices.
Eat and serve directly from the freezer. Keep the leftovers in the freezer. Happy Cooking Time.
