1 (9 inch) pie crust, baked
1 (3 ounce) package instant coconut cream pudding mix
1/2 cup red food coloring
1 (7 ounce) package frozen whipped topping, thawed
1 (3 ounce) package instant vanilla pudding mix
2 egg yolks, divided
1/2 cup custard
1 (.5 ounce) package instant chocolate pudding mix
3 stalks celery, thinly sliced
1 tablespoon white sugar
1 tablespoon orange zesting
In a wide bowl, mix pudding mix, red food coloring, whipped topping, flavor packet and egg yolk. Beat until thickened. Fold mixture into pie crust. Brush with sugar mixture. Sprinkle with powdered sugar. Chill 8 hours in refrigerator. Serve chilled.
In a small mixing bowl, beat pudding mix until stiff. Fold egg yolk into pie. Blend in fruit. Fill crust with custards. Sprinkle with chocolate pudding.
Place coconut cream filling in cream filling; spoon topping over pie. Chill. Serve immediately.