1Beat cream cheese, 1 tbsp. milk and sugar in large bowl with wire whisk until well blended.
Gently stir in 1-1/2 cups of the whipped topping.
Spread onto bottom of crusts.
2Pour 2 cups milk into another large bowl.
Add pudding mixes.
Beat with wire whisk 2 minutes or until well blended. (mixture will be thick).
Immediately stir in the remaining whipped topping.
Spread over cream cheese layer in crusts.
3Refrigerate 4 hours or until set.
Store leftover pie in refrigerator.