Spread 1 cup filling on bottom of crust.
Pour milk into medium bowl. Add pudding mixes. Beat with wire whisk 1 minute. Gently stir in 1/2 of the whipped topping.
Spread pudding mixture over pie filling in crust. Spoon remaining whipped topping around edge of pie forming a 1 inch border.
Spoon remaining pie filling over pudding mixture.
Refrigerate 4 hours until set.
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