1-1/4 cups Graham Crumbs
1/4 cup butter, melted
1 pkg. (250 g) Brick Cream Cheese, softened
1 can (300 mL) sweetened condensed milk, divided
2-1/4 cups thawed Whipped Topping, divided
Zest and juice from 1 orange, divided
1 pkg. (4-serving size) Vanilla Instant Pudding
MIX graham crumbs and butter; press onto bottom and up side of 9-inch pie plate.
BEAT cream cheese and 1/4 cup condensed milk with mixer until well blended. Mix in 3/4 cup Cool Whip; spread onto bottom of crust.
WHISK orange juice, remaining condensed milk and dry pudding mix in medium bowl 2 min. Stir in 1 cup of the remaining whipped topping. Spread over cream cheese layer.
STIR orange zest into remaining whipped topping; spread over pie. Refrigerate 4 hours.