• 1 carton (8 oz) frozen reduced-fat whipped topping, thawed, divided.
• 3/4 cup cold diet root beer
• 1/2 cup fat-free milk
• 1 package (1 oz) sugar-free instant vanilla pudding mix
• 1 graham cracker crust (9 inches)
• Maraschino cherries (optional)

Set aside and refrigerate 1/2 cup whipped topping for garnish.  In a large bowl, whisk the root beer, milk and pudding mix for two minutes.  Let stand for two minutes or until soft-set.  Fold in half of the remaining whipped topping.  Spread onto 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.

YIELD:  8 servings

(Cindy Reams, Philipsburg, PA)