When I was a child, a rootbeer float was a great treat that my mom would make us. When I saw this recipe, it brought back some great memories, so I just had to try it! It did not disappoint!
For this you will need:
3/4 cup rootbeer
1/2 cup milk
1 (4 serving size) box instant vanilla pudding mix
1-2 tbs rootbeer extract
1 (8 oz.) container Cool Whip
1 graham cracker crust (prepared)
Whisk together the rootbeer, milk, rootbeer extract and pudding mix for 2 minutes, (or until it thickens).
Gently add in Cool Whip
Continue to stir until all ingredients are thoroughly combined.
Scoop the mixture into the prepared graham cracker crust.
Place in the freezer for at least 8 hours. (overnight is best) Garnish with whipped cream and cherries if you like. Store leftover pie in freezer.