1-1/3 cups cookie or cracker crumbs (graham, chocolate wafer or gingersnap)
2 Tbsp. sugar
1/3 cup butter, melted
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-3/4 cups milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups thawed COOL WHIP Whipped Topping, divided
Heat oven to 350 degrees F. Crust: Mix crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min. ; cool. Filling: Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes; beat 1 min. Gently stir in 1-1/2 cups COOL WHIP. Easy Peanut Butter-Banana Cream Pie: Prepare Filling, reducing milk to 1-1/2 cups and beating 1/3 cup PLANTERS Creamy Peanut Butter with cream cheese before adding milk. Slice 1 large banana; place in Crust. Cover with Filling. Refrigerate 2 hours or until firm. Garnish with remaining COOL WHIP and 1/4 cup chopped PLANTERS Dry Roasted Peanuts just before serving. Easy Strawberry Cream Pie: Omit milk. Thaw 1 pkg. (16 oz.) frozen whole strawberries; place in food processor. Add 1/4 cup sugar; pulse just until berries are finely chopped. Add cream cheese; process just until blended. Spoon into large bowl. Add dry pudding mixes; stir 2 min. Gently stir in 1-1/2 cups COOL WHIP; spoon into Crust. Refrigerate 2 hours or until firm. Garnish with remaining COOL WHIP and 1-1/4 cups sliced fresh strawberries just before serving. Easy Lemon-Coconut Cream Pie: Prepare Filling, stirring zest from 2 lemons and 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream into pudding mixture along with the 1-1/2 cups COOL WHIP; spoon into Crust. Refrigerate 2 hours or until firm. Garnish with remaining COOL WHIP, 1/4 cup toasted BAKER'S ANGEL FLAKE Coconut and lemon slices just before serving.