Easy Peach Pudding Pie

• 1 can (21 oz.) peach pie filling, divided
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup cold milk
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1. Spread half the peach pie filling onto bottom of crust.
2. Beat cream cheese in large bowl with whisk until creamy.
3. Gradually beat in milk.
4. Add dry pudding mix; beat 2 min.
5. Gently stir in half the COOL WHIP; spread over filling in crust.
6. Cover with remaining COOL WHIP and pie filling.
7. Refrigerate 3 hours or until firm

filling, ready, philadelphia cream cheese, cold milk

Taken from www.kraftrecipes.com/recipes/easy-peach-pudding-pie-158356.aspx (may not work)