A cool, creamy no-bake dessert inspired by the soda fountain classic, with a buttery graham cracker crust and fluffy whipped cream topping.
Ingredients
4 ounces cream cheese, at room temperature
Cooking spray
12 whole graham cracker sheets (6 1/2 ounces), or 1 1/2 cups graham cracker crumbs
1 tablespoon granulated sugar
8 tablespoons (1 stick) unsalted butter, melted
2 cups cold heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup cold whole or 2% milk
1/4 teaspoon kosher salt
3/4 cup chilled root beer soda
1 (3.4-ounce) box instant vanilla pudding mix
1 teaspoon root beer extract
8 maraschino cherries, preferably stem on, patted dry
Instructions
4-ounce) box vanilla instant pudding mix and 1 teaspoon root beer extract, and beat until smooth, about 30 seconds.Transfer about half of the whipped cream (2 cups) to the pudding mixture and fold together with a flexible spatula until no streaks remain. Transfer to the crust and spread into an even layer. Refrigerate until set, at least 4 hours or up to overnight. Meanwhile, cover and refrigerate the remaining whipped cream.Top the pie with remaining whipped cream and garnish with 8 maraschino cherries, spacing them evenly apart around the edges of the pie. When slicing, wipe the knife clean between cuts for the cleanest-looking slices.
