Root Beer Float Pie:
22 cream-filled vanilla sandwich cookies, crushed
1/4 cup salted butter, melted
1 1/2 cups heavy whipping cream, divided
1/2 cup whole milk
1/2 cup root beer ( not diet)
1 ( 3.4 oz.) box vanilla instant pudding mix
1 1/4 tsp. root beer extract
1 tablespoon sugar
In the work bowl of a food processor, place cookies; process until finely ground. Add melted butter, and process until combined. Reserve 2 Tablespoons crumb mixture. Press remaining crumb mixture into the bottom and up sides of a 9-inch buttered pie plate, chill.
In a small bowl, beat 1/2 cup cream with a mixture at high speed until stiff peaks form.
In a large bowl, beat milk, root beer, pudding mix and extract with a mixer at medium speed until thickened, about 2 minutes. Fold in whipped cream. Spread into prepared crust. In a medium bowl, beat sugar and remaining 1 cup cream with a mixer at high speed until stiff peaks form. Spread over pie filling and sprinkle with reserved 2 tablespoons crumb mixture. Refrigerate for at least 8 hours or overnight .
Have a great week!