Root Beer Float Pie

This easy no bake Root Beer Float Pie tastes like your favorite soda fountain treat, chilled, sliced, and served on a plate.

Course Dessert

Cuisine American

Keyword root beer float pie

Prep Time 30

Freezer time 8

Total Time 8 30

Servings

Calories 277kcal

Start by combining your 16 oz. of Cool Whip and can of root beer. Mix until well combined.
16 ounces Cool Whip, 12 ounces root beer
Add in your box of vanilla pudding mix. Beat until smooth and well combined.
5.1 ounces vanilla pudding mix
Pour into your prepared graham cracker crust and smooth out evenly.
1 graham cracker crust
Place in the freezer for 4 to 6 hours.
Top with cherries and additional cool whip. Serve and enjoy! It tastes just like a root beer float.
maraschino cherries, additional Cool Whip

Refrigerator: Root beer float pie can be refrigerated for about 1 day, but the filling will become much softer. For a firm, frozen root beer float texture, freezer storage is recommended.
Freezer: Cover the pie tightly and keep it in the freezer for up to 1 month. For the creamiest texture, enjoy it within the first couple of weeks.
Thaw the Cool Whip before mixing: Frozen or partially frozen whipped topping will not blend smoothly with the root beer and can leave little lumps throughout the filling.
Pour the soda slowly: Root beer can foam quickly, so adding it gradually helps keep it from bubbling over the sides of your large bowl.
Add the pudding gradually: Sprinkling in the instant vanilla pudding mix instead of dumping it into one spot makes it easier to get a silky filling without dry pockets.
Avoid overmixing: Once everything is combined, stop mixing. Extra beating can knock some of the fluffiness out of the whipped topping.
Warm your knife for cleaner slices: Run a sharp knife under warm water, wipe it dry, and cut the pie. Repeat between slices if needed.