Root Beer Float Pie
This is the kind of recipe your kids will look back on and always remember. And you don't even need to use an oven. —Cindy Reams, Philipsburg, Pennsylvania
Ingredients
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
- 3/4 cup cold diet root beer
- 1/2 cup fat-free milk
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 1 9-in. graham cracker crust (about 6 oz.)
- Maraschino cherries, optional
Reviews
This pie was an absolute hit with my family! I will definitely be making it again.?? After reading the reviews I decided to make it with regular root beer and pudding. I also used a small box of pudding instead of the 1 ounce the recipe called for and it set up nicely. My grandsons thought the pudding filling was vanilla ice cream. Easy and delicious!! ??
I made this recipe today and it perfect. I used Diet IBC Rootbeer which has a good flavor. Make sure it is very cold and it activates the pudding and thickens. This recipe can be used as a base for other flavors as well.
Just looking at the recipe, fat free / sugar free= flavor free. Change everything thing to fat and sugar and add 1 tsp root beer extract, I bet that would help. Not as healthy as the current recipe, but who eats pie to be healthy!
Maybe adding a root beer extract would add to the root beer flavor.
I made this using a really good full flavored local brewed rootbeer and was very disappointed. It sure didn't have much flavor.
It was okay. Root beer flavor was not very strong. I served it frozen. Will probably just serve old fashioned root beer floats next time.
Added a little root beer flavoring. It tastes great, but I've made it twice and it didn't set up too well.
Could not taste the root beer. 3 stars because my husband liked it.
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Note to cleanmo (and anyone else who doesn't know), almond milk won't do, its the enzymes in the milk, whether skim, 2%, or whole (not the fat) that reacts with the rennet in the instant pudding to make it set up.