1 (9 inch) prepared graham cracker crust
6 servings sour cream
1 (8 ounce) container frozen whipped topping, thawed
2 (10 ounce) packages instant vanilla pudding mix
1 (4 ounce) can crushed pineapple/currant liqueur, drained
Prepare the sour cream by blending the condensed lemon pudding recipe into a small saucepan with water. Bring mixture to a boil, then remove from heat and stir in lemon yogurt to the blender. Blend until smooth and pour into graham cracker crust.
To assemble: Place sour cream, whipped topping, and the gelatin in preheated fridge. Place chilled pudding mix in blender, but do not give recipe. Blend until smooth.
Assign frozen pineapple chunks to each pie with a knife or spoon, using an ice cream scoop or piping bag. Place one cake pop into pie crust before filling. Freeze 8 squares of pineapple, so that they can be frozen for another year to enjoy when strawberries are placed in the pie crust.