Here’s a creamy, nostalgic Root Beer Float Pie recipe — cool, fluffy, and perfect for summer 🍺🥧
🍺 Root Beer Float Pie
🍽 Serves: 8
⏱ Chill Time: 4 hours (or overnight)
🔥 No-bake recipe
🛒 Ingredients
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1 pre-made graham cracker crust (9-inch)
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2 cups vanilla ice cream (slightly softened)
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1 (8 oz) container whipped topping (like Cool Whip), thawed
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½ cup root beer (not flat)
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1 (3.4 oz) box instant vanilla pudding mix
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Maraschino cherries (optional garnish)
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Chocolate syrup (optional drizzle)
👩🍳 Instructions
1️⃣ Prepare the Filling
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In a large bowl, whisk together root beer and instant pudding mix for about 2 minutes until thickened.
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Gently fold in the softened vanilla ice cream.
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Fold in whipped topping until smooth and fluffy.
2️⃣ Assemble
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Spoon mixture into graham cracker crust.
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Smooth the top with a spatula.
3️⃣ Freeze
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Freeze for at least 4 hours, or until firm.
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For best texture, let sit at room temperature 10 minutes before slicing.
4️⃣ Garnish & Serve
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Top with extra whipped topping
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Add cherries
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Drizzle with chocolate syrup if desired
🥄 Tips
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For stronger root beer flavor, add 1–2 tablespoons root beer extract.
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Want it creamier? Add 2 oz softened cream cheese to the filling.
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For a chocolate twist, use an Oreo crust instead of graham.
If you’d like, I can also give:
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A baked custard-style version
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A homemade whipped cream version (no Cool Whip)
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Or a boozy adult version 😉