A Root Beer Float reminds me of childhood Summer days – it’s almost like a comfort feeling of nostalgia whenever I enjoy one. It’s even better as a pie (if that’s even possible!) with a taste of graham cracker crust with each bite.

Root Beer Float Pie

Ingredients

8 oz frozen whipped topping, thawed, divided (or homemade whipped cream)

3/4 cup cold Root Beer

1/2 cup milk

1 small package instant vanilla pudding mix

1 graham cracker crust (9 inches) or you can make your own homemade graham cracker crust too!

Maraschino cherries, optional

Directions

Reserve and refrigerate 1/2 cup of the whipped topping for the pie topping .

In a large bowl, whisk together the root beer, milk and pudding mix for 2 minutes.

Fold in half of the whipped topping.

Spread onto the graham cracker crust. Make sure to spread evenly to get every inch of the pie covered.

Spread the remaining whipped topping over the pie. Refrigerate at least 8 hours or overnight.