If anybody needs a quick dessert for Thanksgiving or Sunday dinner, try a root beer float pie! I usually top it with whipped cream and cherries!
Half a bottle of root beer
1/2 cup milk
1 box of vanilla pudding mix
1 tub cool whip
1 graham cracker crust
Mix all together, place in crust, chill overnight.
Root Beer Float Pie
Ingredients:
- Half a bottle of root beer (about 6 oz)
- 1/2 cup milk
- 1 box of vanilla pudding mix (3.4 oz)
- 1 tub of Cool Whip (8 oz), thawed
- 1 graham cracker crust (9-inch)
- Whipped cream, for topping
- Maraschino cherries, for garnish
Instructions:
1. Prepare the Pudding:
- In a mixing bowl, combine the vanilla pudding mix and half a bottle of root beer. Whisk until the pudding mix is fully dissolved and the mixture is smooth.
2. Add Milk:
- Gradually pour in 1/2 cup of milk while continuing to whisk the pudding mixture. Whisk until well combined and slightly thickened.
3. Incorporate Cool Whip:
- Gently fold in the thawed Cool Whip into the pudding mixture. Stir until the Cool Whip is fully incorporated, creating a creamy and fluffy filling.
4. Assemble the Pie:
- Carefully pour the root beer pudding mixture into the graham cracker crust. Smooth the top with a spatula to create an even layer.
5. Chill Overnight:
- Cover the pie with plastic wrap and refrigerate overnight, or for at least 4 hours, to allow the flavors to meld and the pie to set properly.
6. Serve:
- Before serving, top the pie with a generous dollop of whipped cream and garnish with maraschino cherries.
7. Enjoy:
- Slice and serve the root beer float pie chilled. Enjoy this delightful dessert with the nostalgic flavors of a classic root beer float, transformed into a delicious, easy-to-make pie perfect for any occasion, especially Thanksgiving or Sunday dinner!
