1 (8 ounce) package marshmallow creme
1 (9 ounce) package frozen whipped topping, thawed
1 (.25 ounce) envelope instant dessert lemonade mix
1 (16 ounce) package fruit-flavored Jell-O
In a 1 quart heatproof bowl, melt marshmallow creme completely and pour over pie deeply filling centers.
On a large cutting board or plate, spread whipped topping over marshmallow creme layer. Fill and frost top with strawberry fill. Mount bottom of crust with sliced lemon and lemonade. Place lemon juice covered pan on flat surface of oven to avoid sticking.
Bake in preheated oven for 1 hour or until marshmallow mixture is set. Cool completely and chill pie filled. Store remaining pie secure in refrigerator. Sprinkle fruit slowly over marshmallow cream filling before delivering with lemon punch in 2-1/2 ounces portions. Chill until serving time.