Easy Blueberry Pudding Pie

• 1 can (21 oz.) blueberry pie filling, divided
• 1 ready-to-use vanilla wafer crumb crust (6 oz.)
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup cold milk
• 1 pkg. (3.0 oz.) JELL-O Cheesecake Flavor Instant Pudding
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1. Spread half the blueberry 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.

blueberry pie filling, ready, philadelphia cream cheese, cold milk

Taken from www.kraftrecipes.com/recipes/easy-blueberry-pudding-pie-158355.aspx (may not work)