• 1 carton – 8 ounces frozen whipped topping, thawed, divided
• 3/4 cup cold root beer –
• 1/2 cup milk –
• 1 tsp root beer flavoring – optional
• 1 package instant vanilla pudding mix –
• 1 graham cracker crust – 9 inches
• Maraschino cherries – optional
• Set aside and refrigerate 1/2 cup whipped topping for garnish.
• In a large bowl, whisk the root beer, milk, root beer flavoring and pudding mix for 2 minutes.
• Fold in half the remaining whipped topping.
• Spread into graham cracker crust.
• Spread remaining whipped topping over pie. Freeze for at least 8 hours or overnight.
• Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired.
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