Root Beer Float Pie
Perfect summer treat!!
Yield: 8 pieces of pie
•1 tub (8 ounces) frozen reduced-fat whipped topping (such as Cool Whip), thawed
•3/4 cup cold diet or regular root beer (I used regular)
•1/2 cup fat-free or regular milk
•Root Beer Extract to taste. (strength can vary greatly by brand)
•1 package (4 serving size) instant vanilla pudding mix
•1 graham cracker crust (store bought or homemade)
•8 Maraschino cherries
1.Combine the root beer, milk and pudding mix in a large bowl.
2.Mix with a whisk until it begins to thicken. Fold in half of the whipped topping and desired amount of root beer extract. Start with just a little of the extract and give it a taste. You can continue adding more until desired flavor is reached. Spread into the pie crust. Refrigerate for 5 minutes. Top with remaining whipped topping.
3.Slice the pie into 8 even slices (this makes it really easy to cut when it’s frozen). Add a cherry on each slice.
4.Freeze 8 hours or overnight.
This pie will seem a little bit runny prior to freezing. Prior to freezing, slice the pie, this makes for easy serving once ready!
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