Beat the pudding mixes and 2% milk with whisk 2 min. (Pudding will be very thick.) Spread 1-1/2 cups over the pie crust. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining Cool Whip. Refrigerate for 3 hours or until firm. Top with green sprinkles or chopped up Pistachios.