There is something about root beer that lends itself so well to frozen treats. Whether it be root beer popsicles or root beer floats, summer is definitely for root beer.
This year I wanted to try a twist on the traditional root beer float recipe and make a Root Beer Float Frozen Pie. This root beer float pie is sure to hit the spot on a hot summer day.
How to Make Root Beer Float Frozen Pie
You will need:
3/4 C root beer
1/2 C milk
1 small box instant vanilla pudding mix (4 serving size)
1-2 TBSP root beer extract
1 container Cool Whip (8 oz/thawed)
1 graham cracker crust (prepared)
Begin by whisking together the root beer, milk, root beer extract, and pudding mix for two minutes, or until it thickens, whichever comes first.
Gently start folding in the Cool Whip, and continue to stir until all of the ingredients are thoroughly combined.
Using a premade graham cracker crust, scoop the mixture into the crust. Place in the freezer for at least 8 hours, although overnight is best.
Once the mixture is thoroughly frozen, remove from the freezer and cut into 8 slices. Garnish with whipped cream and cherries. Sprinkle crushed root beer barrel candy on the edges of the pie.
Store the pie in the freezer, but thaw in the refrigerator an hour before serving.
This pie is very easy to make and it turns out delicious. This is definitely one to make for summer barbecues or even a neighborhood get-together.
Root Beer Float Frozen Pie
When it comes to a delicious summer treat, nothing is more refreshing than root beer. This is why I created this mouth-watering Root Beer Float Frozen Pie.
- 3/4 C Root Beer
- 1/2 C Milk
- 1 box Instant Vanilla Pudding (4 serving)
- 2 TBSP Root Beer Extract
- 1 container Cool Whip
- 1 crust prepared graham cracker crust
-
Begin by whisking together the root beer, milk, root beer extract, and pudding mix for two minutes, or until it thickens, whichever comes first.
-
Gently start folding in the Cool Whip, and continue to stir until all of the ingredients are thoroughly combined.
-
Using a premed graham cracker crust, scoop the mixture into the crust. Place in the freezer for at least 8 hours, although overnight is best.
-
Once the mixture is thoroughly frozen, remove from the freezer and cut into 8 slices. Garnish with whipped cream and cherries. Sprinkle crushed root beer barrel candy on the edges of the pie.
-
Store the pie in the freezer, but thaw in the refrigerator an hour before serving.
1 small box instant vanilla pudding mix (4 serving size)
1-2 TBSP root beer extract
1 container Cool Whip (8 oz/thawed)
1 graham cracker crust (prepared)
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