Categorized | Recipes

Friday’s Recipes: Frozen Rootbeer Float Pie and Summer Main Dish Salad 8.2.2013

Posted on 02 August 2013 by KWBG

Frozen Rootbeer Float Pie by CK
1 tub (8 ounces) Cool Whip, thawed
3/4 cup cold diet or regular root beer
1/2 cup fat-free or regular milk
Root Beer Extract to taste. (strength can vary greatly by brand)
1 package (4 serving size) instant vanilla pudding mix
1 graham cracker crust
8 Maraschino cherries
Combine the root beer, milk and pudding mix in a large bowl.Mix with a whisk until it begins to thicken. Fold in half of the whipped topping and desired amount of root beer extract. Start with just a little of the extract and give it a taste. You can continue adding more until desired flavor is reached. Spread into the pie crust. Refrigerate for 5 minutes. Top with remaining whipped topping.
Slice the pie into 8 even slices (this makes it really easy to cut when it’s frozen). Add a cherry on each slice.Freeze 8 hours or overnight. Note: This pie will seem a little bit runny prior to freezing. Prior to freezing, slice the pie, this makes for easy serving once ready!

 

 
Summer Main Dish Salad by BDM
1 c diced tomatoes
½ c sliced black olives
2 T chopped red onion
4 oz cubed mozzarella cheese
½ t basil
2 c cooked pasta
3 oz sliced pepperoni
Stir together above ingredients. Add ¼ to ½ c Italian dressing, stir, cover, refrigerate and let flavors blend overnight

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