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
Nutritional Facts
1 piece equals 185 calories, 8 g fat (4 g saturated fat), trace
cholesterol, 275 mg sodium, 27 g carbohydrate, trace fiber, 1 g
protein
Originally Submitted
7/4/2012
0 Out of 5 from
0 reviews
You can add this Root Beer Float Pie recipe to your own private DesktopCookbook.