Prep 15 mins
Cook 0 mins
Received this from a Taste of Home email and the description made me sit up and take notice (not to mention the great photo) It stated: "The kind of recipe kids will look back on and always remember and the only appliance needed is the fridge" Well, I'm keeping my 2 grandsons this weekend and I'm going to make it for them as they LOVE root beer floats. The recipe states is Diabetic friendly (I don't know a lot about that to confirm) and uses fat and sugar free - but thinking for my boys I'm going to go all out with the fats and sugar. Prep time does not include chilling. I've been reading some of the reviews on this and a lot of folks seem to have a problem with it setting up; so thinking I'm going to do TWO things, first cut the root beer down to 1/2 cup, AND add 2 teaspoons of root beer extract. I also might try a 3.4 ounce box of pudding instead of the 1.7 sugar free - knowing this will of course change the sugar content.
- 1 (8 ounce) carton reduced-fat whipped topping, thawed and divided
- 3⁄4 cup root beer, cold diet
- 1⁄2 cup nonfat milk
- 1 (1 2/3 ounce) box sugar-free instant vanilla pudding mix
- 1 graham cracker crust (9 inches)
- maraschino cherry (optional)
- Set aside and refrigerate 1/2 cup whipped topping for garnish.
- In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes.
- Fold in half of the remaining whipped topping.
- Spread into graham cracker crust.
- Spread remaining whipped topping over pie.
- Refrigerate for at least 8 hours or overnight.
- Dollop reserved whipped topping over each serving.
- Top with a maraschino cherry if desired.