How to make it

  • Pour milk into large bowl
  • Add pudding mixes
  • Beat with wire whisk 1 minute (Mixture will be thick)
  • Spoon 1 1/2 cups of the pudding into crust
  • Gently stir 1/2 of the whipped topping into remaining pudding
  • Spread over pudding in crust
  • Top with remaining whipped topping
  • Refrigerate for 4 hours or until set

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