PLACE cereal in food processor container; cover. Process until finely crushed. Mix with juice concentrate until well blended. Press onto bottom and up side of 9-inch pie plate. Bake at 350°F for 5 minutes or until light golden brown. Cool on wire rack.
POUR 1 cup of the milk into medium bowl. Add chocolate flavor pudding mix. Beat with wire whisk 1 minute. (Mixture will be thick.) Gently stir in 1/2 of the whipped topping. Spoon into crust.
POUR remaining 1 cup milk into another medium bowl. Add vanilla flavor pudding mix. Beat with wire whisk 1 minute. (Mixture will be thick.) Gently stir in remaining whipped topping. Spread over pudding layer in crust.REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.
KRAFT KITCHENS TIPS
Jazz It Up Garnish with fresh berries.
RECIPE COURTESY OF KRAFT FOODS