Monday, July 30, 2012

root beer float pie

What a success!  I made two kinds of pies last week- a lemonade pie and root beer float pie.  This pie was by far the winner.  My kids loved every bit of it.  And if you're wondering, yes it does taste just like a root beer float.

root beer float pie (Taste of Home Healthy Cooking, June/July 2012)
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
3/4 cup cold diet root beer
1/2 cup fat-free milk
1 package sugar-free instant vanilla pudding mix
1 graham cracker crust (9-inches)
fresh or maraschino cherries, optional

Set aside and refrigerate 1/2 cup whipped topping for garnish (I omitted).  In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes.  Let stand for 2 minutes or until soft-set.  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 cherry if desired.
Taste of Home Editor's Note:  They found that the reduced fat graham cracker crust to be too crumbly for this pie.

What I have to say- I did not use any light, reduced fat or reduced sugar ingredients in my pies.

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