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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
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    8 servings


  • 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


  • 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 the remaining whipped topping. Spread into graham cracker crust.
  • Spread remaining whipped topping over pie. Freeze for at least 8 hours or overnight.
  • Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired.
Editor's Note
  • After reading all your comments we took this recipe back to the Test Kitchen and decided it makes a wonderfully refreshing FROZEN pie. Enjoy!
  • Nutrition Facts
    1 piece: 185 calories, 8g fat (4g saturated fat), 0 cholesterol, 275mg sodium, 27g carbohydrate (14g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 2 starch, 1 fat.

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    Average Rating:
    • Charles
      Dec 30, 2018

      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.

    • Mark
      Jul 17, 2018

      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!

    • qalady01
      Jul 4, 2018

      Maybe adding a root beer extract would add to the root beer flavor.

    • Potosi
      Jul 2, 2018

      I made this using a really good full flavored local brewed rootbeer and was very disappointed. It sure didn't have much flavor.

    • Laurelsinthekitchen
      Jun 15, 2018

      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.

    • Kelly_m14
      Apr 7, 2018

      Added a little root beer flavoring. It tastes great, but I've made it twice and it didn't set up too well.

    • joannewells
      Aug 23, 2017

      Could not taste the root beer. 3 stars because my husband liked it.

    • snate56
      Jun 16, 2017

      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.

    • KK6576
      Dec 20, 2016

      Looked at this recipe a few times before making it. When I finally made it for a family gathering it was the first dessert gone. I have made it at least 8 times now and it always a hit. It can be a little runny, but I have noticed that if you use an electric beater to mix it firms up better. Also, I use slightly less milk and slightly more root beer to get more of a root beer taste. Also does set up better if you freeze it overnight and let it thaw in the fridge the next day. I have also tweaked the recipe a bit and made this with orange soda a few times and that has been a big hit as well, it tastes like a creamsicle. Really a family favorite.

    • briandy
      Aug 23, 2016

      DELICIOUS PIE. Don't be discouraged by the negative reviews. I have a solution. I read the negative comments that went along with this recipe, tweaked the recipe and it worked great. All you need to do is add more pudding; I used almost an entire 5oz instant pudding mix. I also used regular ingredients as I feel non-fat, diet products are not for me. Go on as directed, just increase the pudding amount. I had the pie in the freezer for over 24 hours- it was solid and delicious!