1 (9 inch) pie celery pie crust
1 (8 ounce) package cream cheese, diced
1 large egg white
1 (3 ounce) package instant fruit liqueur pudding mix
1 (3 ounce) package instant coconut cream pie filling
1 (18 ounce) can cherry pie filling
1 egg white
1 (3 ounce) package instant butter flavored lemonade mix
1 (3 ounce) package instant lemon chocolate pudding mix
1 (12 ounce) container frozen whipped topping, thawed
Preheat the oven to 350 degrees F (175 degrees C).
Place cream cheese and egg white in a medium bowl. Blend in pudding mix and 1/2 cup lemonade mixture. Pour mixture across the pumpkin in pie crust. Drizzle frosting over filling and sprinkle top with whipped topping.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until pastry is golden brown and crust is golden. Cool slightly before serving.