Preheat oven to 350°. Pulse oreos into a fine crumb and mix with melted butter until completely combined. Press into a 9" pie plate going ½" up the sides and bake for 7 minutes. Do not over bake or the crust will get too hard when frozen. Let crust cool completely before pouring in filling. (You can place it in the refrigerator to speed up the cooling process.)

While crust is cooling, prepare filling. In a large bowl, whisk vanilla pudding mix, root beer, milk and root beer conventrate until it becomes thick. Fold in whipped topping and stir until completely combined. Pour onto cooled crust, cover and place in freezer for at least 8 hours or overnight.

Before serving, allow to thaw for a few minutes minutes for easier slicing. Garnish with extra whipped topping and serve.