POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. (Mixture will be thick.) Gently stir in whipped topping.
SPOON into crust.
REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.
Nutritional Information Calories: 340 Total fat: 14 g Saturated fat: 9 g Cholesterol: 5 mg Sodium: 590 mg Carbohydrate: 53 g Dietary Fiber: 2 g Sugars: 35 g Protein: 4 g Vitamin A: 4% DV Vitamin C: 0% DV Calcium: 8% DV Iron: 10% DV
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