BEAT cream cheese, 1 Tbsp. of the milk and the sugar in medium bowl with electric mixer on medium speed until well blended. Gently stir in 1/2 cup of the whipped topping. Spread onto bottom of crust.
POUR remaining milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Spread over cream cheese layer.
REFRIGERATE 4 hours or until set. Top with the remaining 1-1/2 cups whipped topping just before serving. Store leftover pie in refrigerator.