ARRANGE 15 grahams on bottom of 13x9-inch pan, cutting to fit if necessary.
BEAT cream cheese in bowl with mixer until smooth. Gradually beat in 1 cup milk until blended. Add remaining milk and dry pudding mixes; beat on low speed for 2 minutes. Gently stir in whipped topping.
SPREAD half the pudding mixture in prepared pan. Top with remaining grahams and pudding mixture. Refrigerate for at least 4 hours or overnight.
CUT into 18 bars.