Root Beer Float Freeze-Saturday Sweets

I am back from a few days in Idaho where I relaxed and read while my hubby went 4-wheeling.  Another big thanks to Masha from The Better Baker, Danni from Silo Hill Farm, Kristen from Frugal Antics of a Harried Homemaker, and CJ from Morsels of Life for taking such good care of my blog while I was gone.

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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