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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 ˝ c. of the whipped topping. Spread onto bottom of crust. Pour remaining milk into large bowl. Add dry pudding mix. Beat with wire whisk two minutes or until well blended. Spread over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, spread remaining 1 ˝ c. whipped topping over pudding layer. Store leftover pie in refrigerator.
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