Root Beer Float Pie


1 (9-inch round) graham cracker crust
¾ cup root beer
½ cup whole milk
2 tablespoons root beer concentrate
1 (3 oz) package vanilla instant pudding
1 (8 oz) container of frozen whipped topping, thawed
whipped cream, garnish
maraschino cherries, garnish


In a large bowl, whisk together vanilla pudding mix with milk, root beer and root beer concentrate until thickened. 2-3 minutes.
Fold in frozen whipped topping until incorporated.
Pour filling into graham cracker crust, then freeze for at least 4 hours, or until set.
To serve: top with whipped cream and maraschino cherries. Enjoy!