Frozen ROOT BEER FLOAT PIE
Sugar or sugar-free
1 graham cracker or cookie crust (homemade or store-bought)
1 (3.0 oz.) box instant vanilla pudding mix (sugar or sugar-free)
1/2 cup milk (any kind ~ I like unsweetened vanilla almond or cashew milk)
3/4 cup Root Beer (regular or diet)
1 TB root beer extract (by the other extracts on baking aisle)
8 oz. Cool Whip (any kind you like), thawed ~ plus extra for garnish
Optional: Maraschino Cherries for garnish
Put the root beer, milk, and root beer concentrate in a large bowl and whisk together. Sprinkle the vanilla pudding mix over it and whisk for a minute or so (until thoroughly combined). Then let it sit for a few minutes to thicken up.
Fold in the thawed Cool Whip (with a rubber scraper) until it’s combined together well. Spread it evenly in the prepared crust. If you want, you can add some dollops of Cool Whip around the edges, but don't put on any maraschino cherries until you actually serve it. Cover it lightly.
Put it in the freezer for at least 8 hours. Eat & serve straight from the freezer. Store any leftovers in the freezer.
HOMEMADE COOKIE CRUST: Put about 10-12 sugar or sugar-free cookies (butter, vanilla wafers, oatmeal, or whatever you have) into food processor with about 2 heaping TB sugar or sugar-free canned frosting. Pulse until crumbs that clump together. Pat down firmly into 8" or 9" pie pan.