Step 1

Reserve 1/2 cup of the whipped topping in the fridge.

Step 2

In a large bowl, whisk the root beer, milk, and pudding mix for two minutes.

Step 3

Fold in 1/2 of the remaining whipped topping.

Step 4

Spread the mixture into the graham cracker crust.

Step 5

Spread the remaining 1/2 of the whipped topping over the pie filling.

Step 6

Freeze for at least 8 hours and up to overnight.

Step 7

Serve with dollops of the reserved whipped topping and the maraschino cherries.