Step 1

Pour 2 cups of milk into a large bowl. Add dry pudding mixes and juice. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)

Step 2

Spread 1 1/2 cups of the pudding onto the bottom of the crust; set aside.

Step 3

Add half of the whipped topping to the remaining pudding; stir gently until well blended.

Step 4

Spread over pudding layer in crust.

Step 5

Place 2 cups of the marshmallows in a large microwaveable bowl. Add 2 tablespoons of milk; stir. Microwave on high for 1 1/2 minutes or until marshmallows are completely melted, stirring after 1 minute. Stir until well blended. Refrigerate for 15 minutes or until cooled.

Step 6

Gently stir in whipped topping and spread over the pudding mixture.

Step 7

Refrigerate for 3 hours or until set. Top with the remaining 1/2 cup marshmallows just before serving. Store leftover pie in the refrigerator.