Mix crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate.
Beat pudding mixes and milk in large bowl with whisk 2 min. (Mixture will be thick.)
Spread 1-1/2 cups pudding onto bottom of crust. Stir half the Cool Whip into remaining pudding; spread over layer in crust. Top with remaining Cool Whip.
Refrigerate 3 hours or until firm.
Kraft Kitchen Tips!
Garnish with fresh strawberries and mint sprigs just before serving.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 6 g
Cholesterol 15 mg
Sodium 520 mg
Carbohydrate 35 g
Fibre 1 g
Sugars 20 g
Protein 3 g
Makes 10 servings, 1 piece (101 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.