*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Beat cream cheese, 1 tablespoon milk and the sugar in large bowl with wire whisk until well blended. Gently stir in 1-1/2 cups of the whipped topping. Spread onto bottom of crust.
Pour 2 cups milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Immediately stir in the remaining whipped topping. Spread over cream cheese layer in crust.
Refrigerate 4 hours or until set. Store leftovers in refrigerator.