To make the pudding, in a bowl whisk one package of cheesecake instant pudding with 2 cups of milk and then add pink food coloring. Pour it into holes of the cake and smooth it out, then chill for 2-3 hours.
To make the frosting, in a bowl beat the remaining cheesecake pudding with powdered sugar, and ¾ cup of milk. Fold in the whipped topping, then add green food coloring and stir again.