Mix cream cheese, 1 T milk, and sugar in large bowl with wire whisk until smooth.
Gently stir in 1 1/2 c whipped topping.
Spread on bottom of crust.
Pour 1 1/2 c milk into large bowl.
Add pudding mixes and beat with wire whisk 1 minute.
Mixture will be thick.
Immediately stir in remaining whipped topping.
Spread over cream cheese layer.
Refrigerate 4 hours or until set.
Garnish with chocolate shavings if desired.
Store pie in refrigerator.