1 (18 ounce) package small-crust vanilla pudding mix
2 (3 ounce) packages powdered green tea flavored Jell-O mix
1 cup boiling water
1 (7 ounce) can sliced water chestnuts, drained
1 cup chopped pecans
1 cup sliced almonds
1/2 cup shredded coconut
2 tablespoons lemon juice
1 (3 ounce) package instant lemon pudding mix
1 (8 ounce) package instant fruit pudding mix
1/2 teaspoon lemon zest
1 teaspoon orange extract
1 (3 ounce) square unsulfured rice wine
Preheat oven to 300 degrees F (150 degrees C).
In a medium bowl, stir together pudding mix, boiling water, jar of lemon gelatin, pecans, almonds, coconut, pecans, almonds, coconut, pecans and almonds until smooth.
Cut into 1 inch squares. Place filling on a baking sheet. Bake for about 10 minutes in the preheated oven, or until lightly browned. Immediately remove from oven and allow to cool.
In a small bowl, mix peas with lemon juice, pudding mix, lemon zest, lemon juice, orange extract and pudding mix to form a paste. Dip a portion of the filling into the pudding mixture. Fold over the filling and seal the edges of the crust.
Pour filling into pie crust and chill in refrigerator.