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BEAT cream cheese in medium bowl with mixer until creamy. Gradually beat in milk. Beat in dry pudding mix until blended. Stir in 2 cups COOL WHIP; pour into crust. Refrigerate 1 hour.
MEANWHILE, melt butter in medium skillet on medium heat. Stir in sugar. Add nuts; cook and stir 5 to 7 min. or until lightly toasted. Cool.
MELT chocolate as directed on package; drizzle over pie. Spoon remaining COOL WHIP onto center of pie; top with nuts.