Pour milk into large bowl. Add dry pidding mix. Beat with wire whisk 2 min. or until well blended. Spoon half of the pudding into crust.
Gently stir 1 cup of the whipped topping into remaining pudding: spoon over pudding layer in crust.
Top with the remaining 1 cup whipped topping. Refrigerate at least 3 hours. Store in regrigerator.