1 1/2 c. graham cracker crumbs
2 tbsp. sugar
1/3 c. melted butter
8 oz. cream cheese, softened
2 tbsp. sugar
2 tbsp. milk
8 oz. Cool Whip, divided
2 (4 oz.) pkgs. instant pudding (chocolate, vanilla or lemon)

Combine graham cracker crumbs, sugar and butter. Press firmly in 13"x9" pan. Chill 15 minutes.

Beat cream cheese, sugar and milk until smooth. Fold in 1 1/2 cups thawed Cool Whip. Spread over crust. Refrigerate. Prepare pudding and milk as directed on package. Pour over cream cheese layer. Chill several hours or overnight. Spread 1 1/2 cups thawed Cool Whip on top before serving. Serves 16.