Prepare pudding with the milk as directed on pkg. for pie. Remove 1 cup of the pie filling; place in medium bowl. Set aside. Pour remaining pie filling into crust.
Add whipped topping to reserved pie filling; stir gently with wire whisk until well blended. Pour over filling layer in crust.
Refrigerate 3 hours or until set. Store leftover pie in refrigerator.
Prepare as directed, using thawed COOL WHIP Whipped Topping.
Substitute a baked 9-inch pastry shell for the ready-to-use graham cracker crumb crust.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.