8ouncesExtra Creamy Cool Whipplus more for garnish
8maraschino cherries
8-inchshortbread cookie crumb crust
Instructions
In a large bowl, whisk together root beer, cream, pudding mix, and root beer concentrate for about 5 minutes, or until mixture starts to thicken.
Gently fold in whipped topping until combined and no streaks remain.
Spoon mixture into pie crust.
Cover and freeze for 4 hours or overnight.
About 10 minutes before serving remove from the freezer and let thaw a little.
Top with whipped cream and serve.
Notes
Storage:Promptly upon making the root beer float pie, you'll want to cover it and place it in the freezer for at least 4 hours or up to overnight.If you do not plan to eat it right away, it will keep in the freezer for up to 2 months. Or, move it to the fridge where it will stay fresh for up to 3 days.Tips:Use full-fat ingredients for the best flavor!
Thaw frozen cool whip in the fridge overnight. If it's thawed at room temperature it will lose its creamy texture.
Let your no bake pie sit at room temperature for about 10 minutes before serving.
Add the whipped cream topping just before serving.
Don't prepare the pudding mix. Just dump the ingredients into a large bowl to make your pie!
Serve root beer float pie either refrigerated and creamy or slightly frozen.