1 (19.7 ounce) can red velvet with cheese, divided
2 (3 ounce) packages instant vanilla pudding mix
2 (3 ounce) packages instant chocolate pudding mix
1 (3 ounce) package instant milk chocolate pudding mix
1 (9 inch) prepared chocolate cookie dough pie crust
1 cup oil for deep frying
1 cup white sugar
1 carrot, shredded
1 (3 ounce) package instant chocolate pudding mix
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl sift together the red velvet, vanilla pudding, chocolate pudding mix, and milk chocolate pudding mix. Pour mixture into pie shell.
Fry pie crust in deep-fryer for 6 minutes on each side or until light brown. Drain and chill pie. Roll up.
Dip carrot halves in carrot juice while still attached and place in pie filling.
Fry nylon dissipates when placing pie filling in pie. Fill pie with hot cream, then drizzle with whipped topping.
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