1 (3 ounce) package chocolate flavored Jell-O
2 (3 ounce) packages instant non-stick pumpkin pie filling
10 1/2 cups water
1 (3 ounce) package chocolate flavored Jell-O
1 1/2 cups boiling water
1/2 teaspoon vanilla extract
1/2 cup white sugar
1 (4 ounce) package instant vanilla pudding mix
1 (4 ounce) package instant lemon pudding mix
1 1/2 cups milk
1 teaspoon vanilla extract
In a large bowl, mix pumpkin pie filling, water, pie filling, boiling water and vanilla. Mix well and refrigerate for about 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (9 inch) round pans.
In a large mixing bowl, beat pudding mix, lemon pudding mix and instant pudding mix. Add milk and sugar, mix well. Fold in egg and lemon mixture and spoon into prepared pans.
Bake in preheated oven for 50 minutes. Remove foil before serving. Place pans on oven rack to cool completely. Cool completely and refrigerate.