- 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 graham cracker crust (9 inches)
- Maraschino cherries, optional
- Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Fold in half of the remaining whipped topping. Spread into graham cracker crust.
- Spread remaining whipped topping over pie. Refrigerate for at least 8 hours or overnight.
- Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired. Yield: 8 servings.
Reviews for Root Beer Float Pie
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"I used the regular flavor of cool whip, 1% milk and non diet root beer and used sf pudding... I liked my way better - u could at least taste the root beer!"
"I expected it to have much more flavor. Was disappointed."
"This is an awesome dessert. I made a couple of changes to make it lower carb. I omitted the milk and used 8 ounces of cream cheese softened. My crust was 1 1/2 cups almond flour, 3 tablespoons of stevia mixed into 4 tablespoons of butter. Mix it all place in pie plate add the filling and you are done. This firmed up perfectly in the 8 hour time. One of the best cream pies. Thanks for a great recipe! It's a keeper."
"This dessert was tasty, but unfortunately didn't firm up too well. It you are going to eat it right away it's fine, but it's not a dessert that will be easy to transport to a party. It helps to freeze the pie, but it takes away a lot of the root beer flavor."
"My dad loves root beer so I made this pie for him for Father's Day. It was a huge hit! The root beer flavor is strong, but subtle enough that the pie was enjoyed by even those that don't love root beer."