Preheat oven to 350 degrees.

Combine the ingredients into a medium bowl.

Spray the pie pan with the baking spray.

Press half the graham cracker crust into the pie dish.

Press the remaining crust up along the sides.

Bake in the oven for 10 minutes and allow to cool completely.

Using a large bowl, whisk together the root beer and milk.

Whisk together the root beer mixture with the vanilla pudding and whisk for about 2 minutes.

Allow the pudding mixture to sit for 5 minutes to thicken.

Gradually fold in the cool whip into the root beer pudding until combined.

Scoop the mixture into the pie shell and spread evenly.

Cover with plastic wrap and place into the freezer overnight.

When ready to serve, remove from freezer and place into the fridge.

Using a large bowl, place the bowl into the freezer for 10 minutes.

Remove the bowl after 10 minutes and add in the 1 1⁄2 C heavy whipping cream, powdered

sugar, and vanilla.

Using a hand mixer, beat the ingredients together until stiff peaks form. About 10 minutes.

Scoop half of the whipped cream into the piping bag.

Pipe dollops around the edge of the pie.

Place the pie into the fridge and the whipped cream into the freezer for a hour.

Once the whipped cream is ‘frozen’ use the small ice cream scoop and scoop mounds of

whipped cream into the center to look the mounds of ice cream.

Garnish with cherries and enjoy.