Bake pie crust in lower third of oven at 425º for 10-12 minutes or until edges are golden brown. Prick all over the bottom and sides of unbaked pie dough with fork to prevent it from rising.
BEAT: In large bowl, mix whipped topping mix, 1 cup milk and vanilla, on high speed, until soft peaks form (about 6 min.)
ADD: remaining milk and dry pudding mixes. beat on low speed until blended. Beat on high speed 2 minutes. Sppon into baked crust.
Refrigerate 4 hours or until firm. Serve with Reddi Wip Topping.
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