This is the kind of recipe your kids will look back on and always remember. And the only appliance you need is the refrigerator.

Ingredients

• 1 8-ounce carton frozen reduced-fat whipped topping, thawed, divided
• 3/4 cup cold root beer
• 1/2 cup milk
• 1 1-ounce package instant vanilla pudding mix
• 1 graham cracker crust (9 inches)

Directions

1. Set aside and refrigerate 1/2 cup whipped topping for garnish.
2. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes.
3. Fold in half of the remaining whipped topping. Spread into graham cracker crust.
4. Spread remaining whipped topping over pie.
5. Refrigerate for at least 8 hours or overnight.
6. Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired.

Yield: 8 servings. 1 graham cracker crust (9 inches)