cup cold milk
4 serving packages jello lemon instant pudding/pie fil
graham cracker crust (8 or 9 in)
ounce Cool Whip; thawed, divided
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spread 1-1/2 cups of the pudding onto bottom of crust. Gently stir half of the whipped topping into remaining pudding; spread over pudding layer in crust. Top with remaining whipped topping. Refrigerate 3 hours or until set. Store leftover pie in refrigerator.