Ingredients:

1½ C crushed graham cracker crumbs

¼ C sugar

⅛ tsp salt

6 tbsp butter, melted

1 (8 oz) container lite frozen whipped topping, thawed

¾ C cold root beer

⅓ C non-fat milk

1 (1 oz) package sugar-free instant vanilla pudding mix

2 tsp Root Beer concentrate

whipped cream, for garnish

Directions:

1. Preheat oven to 350. Lightly spray a 9 inch pie plate with non-stick cooking spray.

2. Combine graham cracker crumbs, sugar, and salt in a bowl. Add in melted butter and stir until graham cracker mixture is coated. Press mixture into prepared pie plate.

3. Bake for 8 minutes or until crust just starts to turn light golden brown. Remove to a wire rack to cool completely.

4. In a large bowl, whisk together root beer, milk, pudding mix, and root beer concentrate for about 5 minutes, or until mixture starts to thicken.

5. Carefully fold in whipped topping until combined.

6. Pour mixture into cooled pie crust. Refrigerate for 4 hours or until set.

7. Top with whipped cream and serve.

Bon Appetit!