Beat cream cheese, 1 tbsp. of the milk and sugar in medium bowl with electric mixer on medium speed until well blended. Gently stir in 1/2 cup of Cool Whip. Spread onto bottom of crust.
Pour remaining milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Spread over cream cheese layer.
Refrigerate 4 hours or until set. Just before serving, spread remaining cool whip over pudding layer. Store in fridge.
190Cal. 6g Fat. 29 g.carb.
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