Root Beer Float Freeze, is a great treat to keep in the freezer for enjoying on a hot summer day. I like to make this when I am wanting a root beer float, but don't have vanilla ice cream in the freezer. This is a dessert that can actually be served two ways. Serve it frozen if you can wait. If not, it can be served as a pudding.
Regular or sugar-free pudding, root beer or whipped topping can be used so this is a dessert than can be made for people who cannot have sugar.
I measure the frozen whipped topping for this by using a knife to cut the frozen topping in half and removing half to thaw out.
I served this garnished with Graham Crunch sprinkled over the top. That recipe is part of a recipe that will be posted on the 12th in a guest post over at Love and Laundry.
Root Beer Float Freeze
1 small box instant vanilla pudding, regular or sugar-free
1 c. root beer, regular or sugar-free
1 t. root beer extract
half of an 8 oz.. carton regular or sugar-free frozen whipped topping, thawed
In a medium mixing bowl, combine pudding mix and root beer. Beat with a wire whisk for 2 minutes. Add root beer extract and beat until well blended. Fold in thawed whipped topping until mixture is very well blended. Spoon mixture into a foil-lined 8-inch square pan. Cover with plastic wrap and freeze for at least 4 hours. Cut into 12 squares and stack them 3 high to serve. Makes 4 servings. The mixture can also be chilled in the refrigerator for about an hour and served as a pudding.
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