Prep Time: 15 minutes (plus refrigerating)
BEAT milk and dry pudding mixes with whisk 2 minutes or until well blended. (Mixture will be thick.)
SPOON 1 1/2 cups of the pudding into crust, top with raspberries. Gently stir 1 1/2 cups of the whipped topping into remaining pudding spoon over pie.
REFIRGERATE 3 hours. Top with remaining whipped topping just before serving. Store leftovers in refrigerator.
Jazz It Up: Garnish with additional raspberries just before serving.