(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
ready-to-use graham cracker crumb crust (6 oz.)
Beat cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spread onto bottom of crust.
Beat pudding mixes and 2 cups milk in separate large bowl with whisk 2 min. (Pudding will be thick.) Immediately stir in remaining COOL WHIP; spread over cream cheese layer in crust.
Refrigerate 4 hours or until firm.