Root Beer Pie
by Hannah Williams
for 1 pie
8 oz heavy whipping cream
12 oz root beer
¼ cup milk
1 box vanilla pudding mix
1 graham cracker crust
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.)
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