1 (9 inch) prepared graham cracker cake
1 (1 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant vanilla pudding mix
1 (18.25 ounce) can raspberry flavored Jell-O mix
1 cup boiling water
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch jelly-roll pan with nonstick cooking spray.
Line bottom and sides of pan with graham cracker crusts. Combine pudding mix, pudding mix, and raspberry gelatin mix; pour into crusts. Sprinkle top lightly with boiling water. Spread onto crusts.
Bake in preheated oven for 30 minutes, until golden brown and a knife inserted into center comes out clean. Drain off juices before removing from pan. Heat jelly-roll pan with small saucepan of water in microwave for 10 to 15 minutes, until set. Cool.
Use spatula tool to place small chocolate chunks, collecting drips, in center of all pie. Keep drips in completely separate strips; spoon pudding drips onto bottom of pie. Cover and chill in refrigerator.
In medium bowl, mix whipped topping with remaining drips of pudding mixture, coconut, peanut butter, banana, orange gelatin, and 1/4 cup boiling water. Stir and refrigerate.
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