Ingredients
Scale
- 1 carton (8 ounces) frozen whipped topping, thawed, divided
- ¾ cup cold root beer
- ½ cup cold milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 graham cracker crust (9 inches)
- Maraschino cherries, for garnish (optional)
Instructions
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Prepare the Filling:
- In a large bowl, whisk together the root beer, milk, and instant vanilla pudding mix for about 2 minutes, or until the mixture begins to thicken.
- Fold in half of the whipped topping until well combined.
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Assemble the Pie:
- Pour the root beer filling into the graham cracker crust, spreading it evenly.
- Spread the remaining whipped topping over the filling to cover it completely.
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Chill:
- Refrigerate the pie for at least 8 hours or overnight to allow it to set properly.
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Serve:
- Before serving, garnish each slice with a dollop of the reserved whipped topping and a maraschino cherry, if desired.