Whisk the pudding.

In a large bowl, add the pudding mixes and cold milk. Whisk for about 2 minutes until smooth and thick. It should look glossy and luxurious—not watery.

Let it set slightly.

Give the pudding 5 minutes to thicken up. This helps it hold its shape when you slice the pie later. Patience here pays off.

Fold in whipped topping.

Gently fold in the whipped topping until the mixture turns lighter and fluffier. Don’t overmix—this isn’t arm day.

Fill the crust.

Pour the pudding mixture into the graham cracker crust. Smooth the top with a spatula like you know what you’re doing.

Chill.

Refrigerate for at least 2–3 hours, or until fully set. Overnight is even better if you’re planning ahead.

Decorate and serve.

Top with more whipped topping, chocolate shavings, or whatever makes you happy. Slice, serve, and accept compliments.