I grew up drinking root beer floats in a frosty mug. It was a cool refreshing drink and a dessert rolled into one. This is the perfect dessert for Warner weather and I promise you that you will remember when you had root beer floats in a frosty mug.
2 cups of graham cracker crumbs
1/2 cup sugar
1 stick of butter, melted
Preheat oven to 350 degrees. Mix all ingredients together and press into a 9″ pie pan. Bake for 7 minutes until golden brown. Cool completely before adding the pie filling.
1 1/2 cups of root beer, for a different twist use an alcoholic root beer
1 cup of milk
2 boxes of vanilla instant pudding
1/8 teaspoon of root beer candy oil, I used LorAnns (can be found at JoAnns or Michaels and on Amazon)
16 ounces* of frozen whipped topping, thawed, 1 1/2 cups will go in the pie filling, reserve the rest for the top of the pie
In a mixing bowl, combine root beer, milk, pudding mix and root beer oil. Mix for 3-4 minutes until combined and thickened. Fold in 1 1/2 cups of whipped topping. Place in fridge until until pie plate is cool enough to add the pie filling.
Add pie filling to pie crust and freeze for 15 minutes. Smooth remaking whip cream on top and decorate with root beer barrel candy, or sprinkles or cherries. This pie can be eaten frozen or partially thawed. Enjoy!