Root Beer Float Pudding Recipes

Steps:

• Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Fold in half the remaining whipped topping. Spread into graham cracker crust., Spread remaining whipped topping over pie. Freeze for at least 8 hours or overnight., Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired.

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Place the graham crackers in the bowl of a food processor and process until you get fine crumbs. (This can also be done in a large plastic zip-close bag with a rolling pin.) Pour the crumbs into a large bowl. Add the melted butter and stir until evenly mixed.
• Press the crumb mixture into a 9-inch pie plate, gently packing them so they're firm and in an even layer. If you go up and over the sides, that is fine. Bake the crust for 5 minutes; let it cool and then chill for 20 minutes.
• For the filling: In the bowl of an electric mixer fitted with a whisk attachment, add the cream and confectioners' sugar and whip until firm peaks form.
• Meanwhile, in a large bowl, whisk together the root beer, milk, pudding mix and root beer extract until thick, about 2 minutes. Using a rubber spatula, gently fold 2 cups of the whipped cream into the root beer mixture until almost completely blended. Pour the filling over the chilled crust and smooth out with a spatula. Top the pie with the remaining whipped cream.
• Garnish with maraschino cherries and chill for at least 2 hours. Enjoy!

Steps:

• Make the Root Beer Pudding:
• In a commercial blender, grind 1/2 cup root beer candies, the milk powder, cornstarch, and salt into a powder.
• In a medium saucepan over moderate heat, bring the whole milk and root beer soda to a simmer. Carefully add the hot mixture to the powder in the blender, and with the blender on low, process for 1 minute. Add the butter and egg yolks, then gradually increase the blender speed to high and blend until smooth, about 1 minute.
• Carefully pour the hot pudding back into the medium saucepan, place over moderate heat, and cook, whisking vigorously, until it comes to a simmer. Continue cooking, whisking constantly, until the pudding is very thick, about 2 more minutes. Remove from the heat and let cool to room temperature, about 30 minutes. Place plastic wrap directly on the surface of the pudding and refrigerate at least 1 hour. DO AHEAD: The pudding can be prepared ahead and kept, covered in the refrigerator, up to 2 days.
• Make the Smoked Cashew Nougatine:
• Spray a heatproof rubber spatula with nonstick vegetable oil spray and have ready. Line a large rimmed baking sheet with a nonstick baking mat or spray with nonstick vegetable oil spray.
• In a medium saucepan over high heat, bring the sugar, glucose syrup, and water to a simmer. Cook, swirling the pan occasionally but not stirring, until the mixture turns a medium-dark caramel color, about 5 minutes. Add the butter, cashews, and salt and use the sprayed rubber spatula to stir the mixture until the cashews are completely covered in caramel.
• Carefully pour the nougatine onto the prepared baking sheet, and use the rubber spatula to spread it into a thin, even layer. Set aside to cool and harden, about 30 minutes. Once the nougatine is completely cool, use your hands to break it into small pieces then transfer to a Robot Coupe or food processor, and grind into a coarse powder. DO AHEAD: Nougatine can be made ahead and kept, in an airtight container at room temperature, for 1 week.
• For the whipped cream:
• In the bowl of a stand mixer fitted with the whisk attachment, beat the cream and sugar until medium peaks form.
• To serve:
• Place the remaining 1/2 cup root beer candies in a resealable plastic bag and use a meat mallet or rolling pin to crush them into small pieces.
• Divide the chilled pudding among 4 chilled glasses. Dollop each pudding with whipped cream and garnish with the crushed cashew nougatine and root beer candy pieces.

Steps:

• In a medium bowl, combine dry pudding mix and dry milk powder.
• Add diet root beer.
• Mix well using a wire whisk.
• Blend in 1/4 cup Cool Whip Lite.
• Evenly spoon mixture into 4 dessert dishes.
• Top each with 1 tablespoon Cool Whip Lite.
• Refrigerate for at least 15 minutes.

Steps:

• Preheat oven to 350°F
• Grease and flour a 10-inch fluted cake pan.
• In a large bowl,combine cake mix, pudding mix, root beer, vegetable oil and eggs.
• Beat at medium speed with an electric mixer until smooth.
• Spoon batter into prepared pan, and bake for 45 minutes, or until a wooden pick inserted in the center comes out clean.
• Let cool in pan for 10 minutes.
• Remove from pan and let cool completely on a wire rack.
• Spoon glaze over cooled cake.

Steps:

• Place 1 scoop of ice cream into each of two tall glasses. Pour root beer carefully over the ice cream. Add another scoop and repeat. If possible, repeat again. Top each with whipped cream and cherries.

Steps:

• 1. Empty instant vanilla pudding mix into a large glass bowl. Add milk. With mixer set to medium, blend ingredients. Add schnapps. With mixer set to medium high, mix all ingredients well for 2 minutes. Pour into approximately 16 1-oz shot glasses, chill.
• 2. If not using immediately, put lids on the shot glasses prior to chilling. Chill for at least 2 hours. Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Beat butter, brown sugar, and white sugar together in a bowl with an electric mixer until creamy; beat in pudding mix. Add eggs and root beer concentrate; stir in flour and baking soda. Fold chocolate chips into the dough.
• Drop spoonfuls of dough 2 inches apart on the baking sheets.
• Bake in the preheated oven until golden, 8 to 10 minutes.

Steps:

• In a large bowl, combine cake mix, 1-1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator.