Step 1

In large mixing bowl combine the root beer, milk, and root beer concentrate. Sprinkle the vanilla pudding mix over it. Whisk together for 1-2 minutes and then let it sit for 5 minutes so it can thicken.

Step 2

Fold in the thawed cool whip and mix together until it is combined together well. Pour into the prepared crumb crust and evenly spread it out.

Step 3

Cover with enclosed lid (the plastic lid from graham cracker crust) and place in the freezer for at least 8 hours or overnight.

Step 4

Before serving prepare the whipped cream topping (if using). Beat together the heavy whipping cream and powdered sugar in a mixing bowl until thick and stiff peaks form. This will take about 5 minutes. Serve a dollop of whipped cream and a maraschino cherry over top of each piece. Or you can spread the whipped cream topping over top the pie and then cut into slices.

Step 5

Eat & serve straight from the freezer. Store any leftovers in the freezer.