Layered Pineapple-Lemon Cheesecake Pie

Ingredients:
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup sugar
- 1 can (8 oz.) crushed pineapple, drained, divided
- 2 cups thawed COOL WHIP Whipped Topping
- 1 ready-to-use graham cracker crumb crust (6 oz.)
- 1-1/3 cups cold milk
- 1 pkg. (4-serving size) JELL-O Lemon Flavor Instant Pudding

Directions:
- Beat cream cheese and sugar in large bowl with wire whisk until well blended.
- Stir in half of the pineapple.
- Gently stir in whipped topping.
- Spread into pie crust.
- Pour milk into medium bowl.
- Add dry pudding mix.
- Beat with wire whisk 2 min.
- or until well blended.
- (Mixture will be thick.)
- Stir in remaining pineapple.
- Spoon over cream cheese layer in pie crust.
- Refrigerate several hours or until chilled.
- Store leftover pie in refrigerator.