Description
A delightful and easy no-bake pie that perfectly captures the creamy, fizzy essence of a classic root beer float in a sliceable dessert.
Ingredients
1 (9-inch) pre-made graham cracker crust
8 ounces cream cheese, softened
1 (3.4 ounce) package instant vanilla pudding mix
1 ½ cups cold root beer (preferably carbonated)
1 (8 ounce) container frozen whipped topping, thawed
Optional: Maraschino cherries for garnish
Optional: Extra whipped cream for serving
Instructions
Step 1: In a large mixing bowl, beat the softened cream cheese with an electric mixer until light and fluffy, about 2-3 minutes. Ensure there are no lumps.
Step 2: Add the instant vanilla pudding mix and the cold root beer to the cream cheese. Beat on low speed until combined, then increase to medium speed and beat for another 2 minutes, until the mixture starts to thicken.
Step 3: Gently fold in the thawed whipped topping into the root beer mixture until no streaks remain and it's fully incorporated.
Step 4: Pour the filling into the prepared graham cracker crust, spreading evenly with a spatula.
Step 5: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
Step 6: Before serving, garnish with additional whipped cream and maraschino cherries, if desired. Slice and enjoy your nostalgic treat! Keep leftovers refrigerated.
Notes
For an extra root beer kick, you can add 1-2 teaspoons of root beer extract to the filling mixture along with the liquid root beer. Ensure your root beer is cold when mixing for best results with the instant pudding.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
