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A slice of root beer float pie on a white plate with cans of root beer in the background
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Root Beer Float Pie

Root Beer Float Pie recipe with instant vanilla pudding, milk, root beer, whipped topping, and maraschino cherries in a shortbread crust.
Course Dessert
Cuisine American
Keyword root beer float pie recipe
Prep Time 15 minutes
Freezing time: 2 hours
Total Time 2 hours 15 minutes
Servings 8 servings
Calories 240kcal
Author Kelly Miller

Ingredients

  • 3/4 cup A&W® Root Beer chilled
  • 1/2 cup 2% milk chilled
  • 3.4 oz box instant vanilla pudding mix
  • 8 oz whipped topping thawed according to package directions, divided
  • 9 inch shortbread crust
  • 8 maraschino cherries patted dry
  • additional whipped cream

Instructions

  • Beat root beer, milk, and pudding mix with a hand mixer for 2 minutes.
  • Gently fold in half of the whipped topping.
  • Spread root beer mixture into the bottom of the shortbread crust.
  • Gently spread remaining whipped topping over the root beer layer.
  • Cover and freeze for at least 2 hours.
  • Before serving, garnish with additional whipped cream and maraschino cherries.

Nutrition

Calories: 240kcal | Carbohydrates: 37g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 207mg | Potassium: 73mg | Fiber: 1g | Sugar: 25g | Vitamin A: 35IU | Calcium: 47mg | Iron: 0.6mg