Triple-Layer Lemon Pie

2 pkg. (3.4 oz. each) Jello Lemon Flavor Instant Pudding
2 cups cold milk
1 Tbsp. lemon juice
1 Graham cracker pie crust (6 oz.)
1 tub (8 oz.) Cool Whip, thawed, divided

Beat pudding mixes, milk and juice with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups onto bottom of crust. Whisk half the Cool Whip into remaining pudding. Spread Cool Whip mixture over pudding layer in crust; top with remaining Cool Whip. Refrigerate 4 hours or until firm.