1 tub (8 ounces) whipped topping, divided
3/4 cup cold root beer
1/2 cup fat-free milk
1 package (1 ounce) 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 and pudding mix for 2 minutes.
- Fold in half of the remaining whipped topping. Spread into graham
- Spread remaining whipped topping over pie. Refrigerate for at least 8
hours or overnight.
- Dollop reserved whipped topping over each serving; top with a
maraschino cherry if desired.
Recipe by Cindy Reams, Philipsburg, Pennsylvania / Photo by Taste of Home