Root Beer Float Pie

In a large bowl, whisk together cold root beer, milk, and root beer concentrate.

Add the instant vanilla pudding mix and continue whisking for 2 minutes until the mixture begins to thicken.

Fold in half of the whipped topping until smooth.

Spoon the mixture into the graham cracker crust, smoothing out the top.

Refrigerate for at least 4 hours, or until the pie is set.

Top with the remaining whipped topping before serving.

Garnish with maraschino cherries.

Prep Time: 10 minutes | Chill Time: 4 hours | Total Time: 4 hours 10 minutes

Kcal: 220 kcal | Servings: 8 servings