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Root Beer Float Pie


  • 1 (3.4 oz) pkg instant vanilla pudding mix
  • 3/4 cup cold root beer
  • 1/2 cup milk
  • 1 tsp root beer extract (I use Shillings root beer concentrate)
  • 1 (8 oz) container Cool Whip, thawed
  • 1 prepared graham cracker crust
  • maraschino cherries, optional for garnish


  1. In a bowl, whisk together the pudding mix, root beer, milk, and extract for about 2 minutes until it thickens.
  2. Fold half of the Cool Whip into the pudding mixture and spread into the prepared graham cracker crust. Place in the fridge for 5 minutes.
  3. Remove pie from the fridge and spread remaining Cool Whip over the pie. Cover and freeze for at least 8 hours.
  4. Slice pie and top each slice with a maraschino cherry if desired. Serves 6-8.
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