1 (8 ounce) package cream cheese, softened
1 (10 ounce) package frozen whipped topping, thawed
1 (8 ounce) package vanilla pudding
1 (3 ounce) package instant vanilla pudding mix
6 tablespoons milk
2 teaspoons cinnamon
1 teaspoon lemon zest
1 (1 ounce) square unsweetened chocolate, chopped
1 (8 ounce) package cream cheese and butter flavored cream cheese mixture
1 cup chopped pecans (optional)
1 tablespoon cherry juice
1 teaspoon cinnamon extract
Place creamed corn in large bowl; add milk and whipped topping; mix together. Stir in vanilla pudding, yellow cake mix, orange sherbet, lemon zest, and unsweetened chocolate.
Beat cream cheese and butter flavored cream cheese mixture into creamed corn until no streaks remain. Pour mixture into pie shell.
Fill pie shell with whipped topping and decorate with pecans. Chill overnight. Preheat oven to 350 degrees F (175 degrees C). Cut crust into halves, and press graham cracker crusts onto top. Place remaining creamed corn on bottom of pie. Place remaining cream cheese and butter flavored cream cheese mixture on top of pie. Place pecans on top of pie. Chill for at least 3 hours or overnight.
Bring a large pot of water to a boil; add cream cheese mixture and mix. Boil cream cheese mixture for 1 to 2 minutes; pour over pudding slices. Chill for at least 1 hour (see note), or until mixture is thickened. Serve warm.
Remove pecans from refrigerator. Spread cream cheese mixture over pecans in large nonstick skillet. Place remaining cream cheese and butter flavored cream cheese mixture on bottom of pie. Gently spread cream cheese mixture on top of pecans. Chill overnight before serving. Garnish with pecans. Enjoy!