1 (9 inch) prepared graham cracker crust
1/2 cup butter
3/4 cup milk
4 (1 ounce) packages instant vanilla pudding mix
1 cup white sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 cup HERSHEY'S Honey Nut Fluffy Granola
Beat together the butter, milk, pudding mix, sugar, 1/2 cup white sugar, 1/2 cup HERSHEY'S Honey Nut Fluffy Granola. Chill and store mixture in refrigerator.
Stir the remaining 1/2 cup butter and 2 teaspoons HERSHEY'S Honey Nut Fluffy Granola in medium bowl. Place cake in refrigerator. Cover with plastic wrap or aluminum foil. Refrigerate for 2 hours or overnight before removing from refrigerator. Trim edges of foil to fit inside edges of pie. Cool completely. Refrigerate leftover pie. Cut into 6 squares.