Spread one cup of Cool Whip on bottom of crust. Combine milk (or half and half) and instant pudding in large bowl and blend with wire whisk for one minute.
Fold in 1 1/2 cups of Cool Whip into the pudding mixture, and then spread mixture over crust. Spread remaining whipped topping over pie, leaving a one-inch space around edges of pie, and forming a depression in the center of whipped topping. Spoon pie filling into center.
Cover and chill in refrigerator for two hours, or freeze for several hours if you want an ice cream-like texture.