In advance, prepare 2-crust piecrust. Place 1 crust in pan. With second crust, cut shapes for body and head using medium and large round cutters.

Prepare pie following recipe instructions. Bake pie, body and head pieces. Let pie cool at room temperature and refrigerate overnight.

Prepare whipped topping and divide in 5ths. Tint red, orange, yellow, brown; divide remaining 5th in half; tint 1/2 black and leave remaining half white.

Starting at outer edge, pipe 2 rows of tip 366 feathers in red. Add two rows each of tip 366 orange and yellow feathers to cover top of pie.

Ice body and head smooth with spatula then position on pie. Pipe tip 21 pull-out stars in brown for wing feathers. Add tip 6 ball eyes and tip 4 dot pupils.

Pipe two tip 352 pull-out leaves for beak; add tip 6 outline wattle.

Note: Combine Red-Red and Christmas Red for red shade shown. Combine Brown and Red-Red for brown shade shown.