ROOT BEER PIE RECIPE BY TASTY
Here's what you need: heavy whipping cream, root beer, milk, vanilla pudding mix, graham cracker crust
Provided by Hannah Williams
Categories Desserts
Yield 8 servings
Number Of Ingredients 5
Steps:
- In one bowl, beat the heavy cream until stiff peaks form. In a separate bowl, mix the root beer, milk, and pudding mix until thick.
- Fold the heavy cream into the pudding mixture.
- Pour into prepared graham cracker crust.
- Freeze for four hours or refrigerate overnight.
- Serve with your favorite topping! (We used whipped cream and sprinkles.)
- Enjoy!
Nutrition Facts : Calories 256 calories, Carbohydrate 29 grams, Fat 15 grams, Fiber 0 grams, Protein 2 grams, Sugar 17 grams
ROOT BEER FLOAT PIE
This is the kind of recipe your kids will look back on and always remember. And you don't even need to use an oven. -Cindy Reams, Philipsburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Fold in half the remaining whipped topping. Spread into graham cracker crust., Spread remaining whipped topping over pie. Freeze for at least 8 hours or overnight., Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired.
Nutrition Facts : Calories 185 calories, Fat 8g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 275mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
ROOT BEER PUDDING
Provided by Malcolm Livingston II
Categories Milk/Cream Dessert Cashew Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- Make the Root Beer Pudding:
- In a commercial blender, grind 1/2 cup root beer candies, the milk powder, cornstarch, and salt into a powder.
- In a medium saucepan over moderate heat, bring the whole milk and root beer soda to a simmer. Carefully add the hot mixture to the powder in the blender, and with the blender on low, process for 1 minute. Add the butter and egg yolks, then gradually increase the blender speed to high and blend until smooth, about 1 minute.
- Carefully pour the hot pudding back into the medium saucepan, place over moderate heat, and cook, whisking vigorously, until it comes to a simmer. Continue cooking, whisking constantly, until the pudding is very thick, about 2 more minutes. Remove from the heat and let cool to room temperature, about 30 minutes. Place plastic wrap directly on the surface of the pudding and refrigerate at least 1 hour. DO AHEAD: The pudding can be prepared ahead and kept, covered in the refrigerator, up to 2 days.
- Make the Smoked Cashew Nougatine:
- Spray a heatproof rubber spatula with nonstick vegetable oil spray and have ready. Line a large rimmed baking sheet with a nonstick baking mat or spray with nonstick vegetable oil spray.
- In a medium saucepan over high heat, bring the sugar, glucose syrup, and water to a simmer. Cook, swirling the pan occasionally but not stirring, until the mixture turns a medium-dark caramel color, about 5 minutes. Add the butter, cashews, and salt and use the sprayed rubber spatula to stir the mixture until the cashews are completely covered in caramel.
- Carefully pour the nougatine onto the prepared baking sheet, and use the rubber spatula to spread it into a thin, even layer. Set aside to cool and harden, about 30 minutes. Once the nougatine is completely cool, use your hands to break it into small pieces then transfer to a Robot Coupe or food processor, and grind into a coarse powder. DO AHEAD: Nougatine can be made ahead and kept, in an airtight container at room temperature, for 1 week.
- For the whipped cream:
- In the bowl of a stand mixer fitted with the whisk attachment, beat the cream and sugar until medium peaks form.
- To serve:
- Place the remaining 1/2 cup root beer candies in a resealable plastic bag and use a meat mallet or rolling pin to crush them into small pieces.
- Divide the chilled pudding among 4 chilled glasses. Dollop each pudding with whipped cream and garnish with the crushed cashew nougatine and root beer candy pieces.
ROOT BEER FLOAT PUDDING
Make and share this Root Beer Float Pudding recipe from Food.com.
Provided by Audrey M
Categories Dessert
Time 23m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a medium bowl, combine dry pudding mix and dry milk powder.
- Add diet root beer.
- Mix well using a wire whisk.
- Blend in 1/4 cup Cool Whip Lite.
- Evenly spoon mixture into 4 dessert dishes.
- Top each with 1 tablespoon Cool Whip Lite.
- Refrigerate for at least 15 minutes.
ROOT BEER FLOAT PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Place the graham crackers in the bowl of a food processor and process until you get fine crumbs. (This can also be done in a large plastic zip-close bag with a rolling pin.) Pour the crumbs into a large bowl. Add the melted butter and stir until evenly mixed.
- Press the crumb mixture into a 9-inch pie plate, gently packing them so they're firm and in an even layer. If you go up and over the sides, that is fine. Bake the crust for 5 minutes; let it cool and then chill for 20 minutes.
- For the filling: In the bowl of an electric mixer fitted with a whisk attachment, add the cream and confectioners' sugar and whip until firm peaks form.
- Meanwhile, in a large bowl, whisk together the root beer, milk, pudding mix and root beer extract until thick, about 2 minutes. Using a rubber spatula, gently fold 2 cups of the whipped cream into the root beer mixture until almost completely blended. Pour the filling over the chilled crust and smooth out with a spatula. Top the pie with the remaining whipped cream.
- Garnish with maraschino cherries and chill for at least 2 hours. Enjoy!
ROOT BEER CAKE
Make and share this Root Beer Cake recipe from Food.com.
Provided by HELEN PEAGRAM_40951
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F.
- Grease and flour two 9" round pans.
- Mix cake mix, 3/4 cup root beer, eggs, oil and pudding mix in a large bowl.
- Bake as directed on package.
- Chill cake for ease in splitting layers.
- Split each layer into 2 thin layers.
- Filling and Topping: Combine Dream Whip, ice cold root beer and vanilla in a chilled bowl.
- Beat as directed on package. Spread 1 cup of filling between layers of cake with remaining on top.
- Serve immediately or store in refrigerator until ready to serve.
ROOT BEER FLOAT COOKIES
The perfect cookie for root beer lovers, soft and chewy.
Provided by cvanguil
Categories Desserts Cookies Drop Cookie Recipes
Time 23m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Beat butter, brown sugar, and white sugar together in a bowl with an electric mixer until creamy; beat in pudding mix. Add eggs and root beer concentrate; stir in flour and baking soda. Fold chocolate chips into the dough.
- Drop spoonfuls of dough 2 inches apart on the baking sheets.
- Bake in the preheated oven until golden, 8 to 10 minutes.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 23.5 g, Cholesterol 32.3 mg, Fat 8.9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 5.4 g, Sodium 167.4 mg, Sugar 13.8 g
ROOT BEER JELL-O PUDDING BROWNIES
Try these super delicious Root Beer JELL-O Pudding Brownies! Follow this brownie recipe and discover why root beer is an amazing secret ingredient.
Provided by My Food and Family
Categories Home
Time 3h40m
Yield 36 servings
Number Of Ingredients 6
Steps:
- Prepare brownie batter as directed on package substituting root beer for the water called for on package; pour into 13x9-inch baking dish sprayed with cooking spray. Bake as directed on package.
- Immediately poke deep holes into brownie at 1-inch intervals, using handle of wooden spoon and leaving thin layer of brownie on bottom on each hole. Beat pudding mixes, milk and root beer in medium bowl with whisk 2 min. Pour 3/4 of the mixture into holes; let stand 5 min.
- Meanwhile, stir COOL WHIP and extract into remaining pudding mixture. Spread evenly over brownie top to cover holes.
- Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 120, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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