Root Beer Float Pie
Total TimePrep: 15 min. + chilling
- 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. Freeze for at least 8 hours or overnight.
- Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired.
Nutrition Facts1 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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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.
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!
Jul 4, 2018
Maybe adding a root beer extract would add to the root beer flavor.
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.
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.
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.
Aug 23, 2017
Could not taste the root beer. 3 stars because my husband liked it.
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.
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.
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!