Then follow our simple steps:
Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)
Spoon 1-1/2 cups of the pudding into 1 (6-oz.) crust; top with filling. Gently stir 1-1/2 cups of the whipped topping into remaining pudding; spoon over pie.
Refrigerate 3 hours. Cover with remaining 1-1/2 cups whipped topping just before serving. Top with special extras. Store leftover pie in refrigerator.