Root Beer Float Icebox Cake
Tested & Approved
by Sophie Lane
There's something magical about the way an old-fashioned soda fountain treat can turn into a no-bake dessert that feeds a crowd. This root beer float icebox cake layers fizzy root beer flavor and cold vanilla creaminess between graham crackers for the easiest showstopper you'll ever make.
Published: August 4, 2026
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy"s kitchen before it reaches yours. Jump to the full recipe card below.
PrintRoot Beer Float Icebox Cake
A creamy no-bake icebox cake layered with graham crackers, root beer-infused pudding, and whipped topping for classic root beer float flavor in every bite.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 25 minutes (includes chilling)
- Yield: 12 1x
- Method: No-Bake
- Cuisine: American
Ingredients
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 2 1/2 cups cold root beer
- 1 cup cold whole milk
- 2 cups heavy whipping cream, chilled
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (16 oz) tub whipped topping, thawed (or use additional homemade whipped cream)
- 2 sleeves graham crackers
- 1/2 cup root beer, for brushing crackers
- Root beer flavored candy or root beer barrel candies, crushed, for garnish
- Maraschino cherries, for garnish
Instructions
- In a large bowl, whisk together the instant vanilla pudding mix, cold root beer, and cold milk for 2 minutes until thickened. Let sit for 5 minutes to fully set.
- In a separate bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
- Fold half of the whipped cream into the root beer pudding mixture until smooth and no streaks remain. Fold the whipped topping into the remaining whipped cream and set both mixtures aside.
- Line the bottom of a 9×13-inch dish with a single layer of graham crackers, brushing each cracker lightly with root beer before placing to soften them slightly.
- Spread half of the root beer pudding mixture evenly over the graham crackers.
- Add a second layer of graham crackers, brushed lightly with root beer, then spread the remaining pudding mixture on top.
- Add a final layer of graham crackers and top with the whipped cream and whipped topping mixture, spreading it evenly to cover the entire surface.
- Cover the dish and refrigerate for at least 6 hours, or overnight, until the graham crackers have softened into cake-like layers.
- Just before serving, garnish with crushed root beer candy and maraschino cherries. Slice and serve chilled.
Notes
For the best texture, use full-sugar root beer rather than diet, as the sugar helps the pudding set properly. This root beer float icebox cake tastes even better the second day once the flavors meld, so it"s a perfect make-ahead dessert for parties. Store covered in the refrigerator for up to 4 days.
Frequently Asked Questions
Can I use diet root beer in this root beer float icebox cake?
Regular root beer is recommended because the sugar content helps the pudding layers set firmly. Diet root beer can leave the pudding softer and less sliceable.
How far in advance can I make this root beer float icebox cake?
You can make it up to 2 days ahead. In fact, letting it chill overnight gives the graham crackers time to soften into tender, cake-like layers for the best texture.
Can I use homemade whipped cream instead of whipped topping?
Yes, you can substitute an equal amount of freshly whipped cream sweetened with powdered sugar for the tub of whipped topping if you prefer an all-homemade version.
Why did my icebox cake turn out runny instead of sliceable?
This usually happens if the pudding wasn't given enough time to thicken before layering, or if the cake wasn't chilled long enough. Be sure to chill for a full 6 hours or overnight before slicing.
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