Root Beer Float Tarts, by Pat Morden

Ingredients:

1 8 oz carton frozen whipped topping, thawed and divided

3/4 cup root beer

1/2 cup milk

1 pkg (1 oz) instant vanilla pudding mix

1 graham cracker crust (pictured are the mini pie crusts)

Maraschino cherries

Directions:

1. Set aside and refrigerate 1/2 cup whipped topping for garnish
2. In a large bowl, whisk together root beer, milk and pudding mix for two minutes.
3. Fold in half of the remaining whipped topping.
4. Spread mixture into crust, spread remaining whipped topping over the pie, and refrigerate 8 hours or overnight
5. Dollop reserved whipped topping over each serving, and top with a cherry

Total prep time: 15 minutes, plus chilling.