pudding mixes, milk and juice with whisk 2 min. (Mixture will be thick.) Spread 1-1/2 cups onto bottom of crust.
half the COOL WHIP
into remaining pudding mixture.
3. SPREAD over pudding layer in crust. Top with remaining COOL WHIP.
4. REFRIGERATE 3 hours or until set.
Makes: 8 servings.