2 cups cold milk
1 tbsp lemon juice
1 (6-oz) ready-to-use graham cracker pie crust
1 carton (8-oz) frozen whipped topping, thawed, divided
Beat pudding mix, milk, and lemon juice together with a whisk for 2 minutes. Mixture should be thick. Spread 1 1/2 cups over the bottom of the crust.
Whisk half the whipped topping into the remaining pudding mixture and spread over the layer already in the pie crust.
Spread the remaining whipped topping over the second layer.
Refrigerate at least 4 hours before cutting to serve.
Source: Kraft Foods