Root Beer Float Pie (Diabetic Friendly)
March 08, 2015
"This recipe was originally published as "Root Beer Float Pie" in the June/July 2012 issue of "Healthy Cooking" on pg 56, credit was given to Cindy Reams of Philipsburg, Pennsylvania & the recipe did exactly what Cindy said it would do - It evoked memories! " This is the kind of recipe your kids will look back on & always remember. And the only appliance you need is the refrigerator." Please read the prep NOTE. (Time does not include the chill time) Enjoy!"
- Serving Size: 1 (71.4 g)
- Calories 201.2
- Total Fat - 11.7 g
- Saturated Fat - 10.6 g
- Cholesterol - 0.3 mg
- Sodium - 48.3 mg
- Total Carbohydrate - 20.9 g
- Dietary Fiber - 0.2 g
- Sugars - 15.5 g
- Protein - 2.5 g
- Calcium - 28.3 mg
- Iron - 0.1 mg
- Vitamin C - 0.2 mg
- Thiamin - 0 mg
Set aside & refrigerate 1/2 cup whipped topping for garnish.
In a large bowl, whisk the root beer, milk & pudding mix for 2 min. Fold in half of the remaining whipped topping. Spread into graham cracker crust.
Spread remaining whipped topping over pie. Refrigerate for at least 8 hrs or overnight.
Dollop reserved whipped topping over ea serving. Top w/a maraschino cherry if using.
NOTE: Diabetic exchanges were given as 2 starch, 1 fat
Tips & Variations
- No special items are required.