CRUST:

1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. melted butter

1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
2 tbsp. milk
1 (8 oz.) container Cool Whip, thawed
1 (6 serving size) Jello instant pudding and pie filling (any flavor)
2 2/3 c. cold milk

Combine cream cheese with sugar and 2 tablespoons milk until smooth, fold in half of Cool Whip, spread over crust. Prepare pudding as directions on package using 2 2/3 cup milk. Pour over cream cheese layer. Chill several hours or overnight. Spread remaining Cool Whip over pudding.

Makes 15 servings.