Root Beer Float Pie (Creamy No-Bake Freezer Dessert)

Filling

• ¾ cup (180 ml) chilled root beer
• ½ cup (120 ml) cold whole or 2% milk
• 1 (3.4 oz / 96 g) box instant vanilla pudding mix
• 1–2 teaspoons root beer extract
• 1 cup (240 ml) cold heavy cream, whipped to stiff peaks
  or 8 oz thawed Cool Whip

Garnish (Optional)

• Whipped cream
• Maraschino cherries
• Crushed vanilla wafers or mini marshmallows

Instructions

Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles damp sand and holds together when pressed.
3. Press the crumb mixture firmly into the bottom and about ½ inch up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to compact it evenly for a sturdy crust.
4. Bake for 8–10 minutes, until the crust is lightly golden and fragrant. Remove from the oven and let cool completely on a wire rack for at least 30 minutes before filling.

Make the Filling