2 (3 ounce) packages instant vanilla pudding mix
1/2 cup milk
1 (3 ounce) package pumpkin puree
1 (8 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant coconut cream pudding mix
1 3 ounce packages confectioners' sugar
1 (8 ounce) can coconut cream pie filling
1 (9 inch) prepared chocolate cookie cutter
In a large bowl, mix pudding mix, milk, pumpkin and whipped topping. Stir in pudding mixture and gelatin half way through the process.
Chill pudding mixture until firm. Fold whipped topping into pudding mixture. Pour filling into pie crust. Chill pudding mixture overnight.