Instructions
1.Prepare the Root Beer Pudding Mixture:
In a large bowl, whisk together the root beer, milk, root beer extract, and instant vanilla pudding mix for about 2 minutes until the mixture thickens to a pudding consistency.
2.Incorporate Cool Whip:
Gently fold in the thawed Cool Whip until fully combined, creating a smooth and creamy texture.
3.Fill the Crust:
Scoop the prepared pudding mixture into the graham cracker crust, spreading it evenly with a spatula.
4.Freeze to Set:
Place the pie in the freezer and let it set for at least 8 hours, preferably overnight, until firm.
5.Slice and Garnish:
Once set, remove the pie from the freezer and cut it into 8 slices using a sharp knife. Garnish each slice with a dollop of whipped cream, a cherry on top, and a sprinkling of crushed root beer barrel candy.
6. Store for Later Enjoyment:
Store any leftovers in the freezer, tightly covered, for future indulgence.