1 (9 inch) prepared graham cracker crust
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant lemon pudding mix
1 (3 ounce) package instant strawberry pudding mix
1 (3 ounce) package instant raspberry pudding mix
1 (3 ounce) package instant chocolate pudding mix
1 (3 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant strawberry pudding mix
1 (3 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant coconut cream pudding mix
1 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, beat pudding mix, lemon pudding mix, strawberry pudding mix, and raspberry pudding mix until smooth. Stir in whipped cream.
Spread evenly into the prepared pans. Bake in preheated oven for 30 minutes, or until a toothpick inserted into the center of the pie comes out clean. Cool completely before removing from pans.
To make the frosting: In a large bowl, beat butter, sugar, egg, and vanilla until light and fluffy. Beat in pecans.
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