Root Beer Float Pie - cooking recipe

Ingredients

1 (8 ounce) carton reduced-fat whipped topping, thawed and divided
3/4 cup root beer, cold diet
1/2 cup nonfat milk
1 (1 2/3 ounce) box sugar-free instant vanilla pudding mix
1 graham cracker crust (9 inches)
maraschino cherry (optional)

Preparation

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 cracker crust.
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.