Directions. For the crust: Preheat the oven to 350°F. In a food processor, combine the graham crackers and granulated sugar. Pulse until fine crumbs form.

In a large bowl, whisk together the root beer, milk, root beer concentrate and pudding mix for 2 minutes or until mixture thickens. Fold in the Cool Whip. Pour the mixture into the prepared graham ...

Whip heavy cream and powdered sugar with the stand mixer, then hand-whisk root beer, vanilla pudding mix, and other ingredients in a large bowl. Fold 2 cups of the whipped cream into the pie filling.

In a medium bowl, whisk together milk, pudding and root beer. Fold in half of the Cool Whip. Spread evenly in the prepared crust. Top with remaining Cool Whip. Chill eight hours ...

1 (4 serving) package Instant Vanilla Pudding 1 cup cold Root Beer 1/4 cup cold milk 1 tsp Root Beer flavoring (can be found in cake decorating sections of craft stores) 8 oz cool whip, thawed ...

For the filling: In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream and powdered sugar and whip on medium-high speed until firm peaks form, 2 to 3 minutes.

For the crust: Preheat the oven to 350°F. In a food processor, combine the graham crackers and granulated sugar. Pulse until fine crumbs form. Pour in the melted butter and pulse until the crumbs ...