Rootbeer Float Pie

Ingredients:

22 Cream filled vanilla sandwich cookies

¼ cup butter, melted

1 ½ cups heavy whipping cream, divided

½ cup whole milk

½ cup root beer (not diet)

1 (3 oz) box instant vanilla pudding mix

1 ¼ teaspoon root beer extract

1 teaspoon sugar

Garnish: maraschino cherries

Instructions:

• Place cookies in a food processor and process until finely ground.  Add melted butter and combine.  Reserve 2 tablespoons crumb mixture.  Press remaining crumb mixture into bottom and up sides of a 9 – inch pie plate
• In a small bowl, beat ½ cup cream with a mixer at high speed until stiff peaks form.
• In a large bowl, beat milk, root beer, pudding mix, and extract with a mixer at medium speed until thickened.  Fold in whipped cream.  Spread into prepared crust.  
• In a medium bowl, beat sugar and remaining 1 cup of cream in mixer on high speed until stiff peaks form.  Spread onto pie, and sprinkle with remaining crumb mixture.  Refrigerate at least 8 hours or overnight.  Garnish with cherries just before serving.