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Pour milk into a large bowl. Add pudding mixes.
beat with wire whisk for 1 minute. Spoon 1 1/2 C
of the pudding into the crust. Gently stir 1/2 of
the cool whip into remaining pudding. Spread over
pudding in crust. Top with remaining cool whip.
Refrigerate 4 hours or until set.
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