Fluffy Lemon Fruit Pie

1 can (21 oz.) cherry pie filling, divided
1 Graham pie crust (6 oz.)
1 pkg. (8 oz.) cream cheese, softened
1 cup cold milk
1 pkg. (4-serving size) Lemon Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided

Spread half of the cherry pie filling onto bottom of crust. Beat cream cheese in large bowl with wire whisk until creamy. Gradually add milk, mixing until well blended. Stir in dry pudding mix. Gently stir in half of the whipped topping; spread over cherry layer in crust.

Cover with layers of remaining whipped topping and remaining cherry pie filling. Refrigerate 3 hours or until set. Store leftover pie in refrigerator. Makes 12 servings