Beat cream cheese, 1 Tbs. of the milk and sugar in medium bowl with electric mixer on medium speed until well blended. Gently stir in ½ c. of the whipped topping. 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 1 ½ cups whipped topping over pudding layer.
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