PREPARE whipped topping mix with 1/2 cup of the milk as directed on pkg., using deep narrow-bottom bowl. Add remaining 1 cup milk and dry pudding mix. Beat with electric mixer on medium speed until well blended. Beat on high speed 2 min., stopping occasionally to scrape side of bowl.
SPOON into crust.
REFRIGERATE at least 4 hours or until set. Store leftover pie in refrigerator.