Ingredients
Scale
- 1 (3.4 oz) pkg instant vanilla pudding mix
- 3/4 cup cold root beer
- 1/2 cup milk
- 1 tsp root beer extract (I use Shillings root beer concentrate)
- 1 (8 oz) container Cool Whip, thawed
- 1 prepared graham cracker crust
- maraschino cherries, optional for garnish
Instructions
- In a bowl, whisk together the pudding mix, root beer, milk, and extract for about 2 minutes until it thickens.
- Fold half of the Cool Whip into the pudding mixture and spread into the prepared graham cracker crust. Place in the fridge for 5 minutes.
- Remove pie from the fridge and spread remaining Cool Whip over the pie. Cover and freeze for at least 8 hours.
- Slice pie and top each slice with a maraschino cherry if desired. Serves 6-8.
