1 (3 ounce) package Doudel Mustard or BBQ Sauce
1 (5 ounce) can banana pudding
1 (9 inch) tub marshmallow creme
1 (3 ounce) package instant coffee pudding mix
1 and 1/2 cups milk
1 (3 ounce) package instant vanilla pudding mix
1 (12 ounce) package instant whipped topping
To Make Fluffy: Dredge apricot preserves in water in a small saucepan. Pour over jelly; cool slightly.
In a mixing bowl, drizzle together banana pudding, marshmallow creme, crushed vanilla pudding, milk and whip. Pour mixture into prepared dish. Cover and chill overnight or up to 24 hours to completely thicken. Cut into 1-inch slices.
Store 1/2 cup whipped topping on long countertop in plastic bag; freeze half an hour or overnight. Fill pie shell with whipped cream.