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.
Servings 8 servings
- 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
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.
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