1 (19 ounce) can crushed pineapple
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package cream cheese, softened
1/4 cup white sugar
1 tablespoon lemon juice
1 (3 ounce) package instant vanilla pudding mix
1/2 cup raspberry juice
1 cup heavy whipping cream
1 (8 ounce) can sliced fresh strawberries
In a medium saucepan, combine pineapple, whipped topping, cream cheese, sugar, lemon juice, pudding mix and raspberry juice. Mix, pour mixture into pie crust and refrigerate overnight.
While the pie is chilling, preheat a large microwave oven to 450 degrees F (230 degrees C). Dredge chocolate squares in margarine; microwave 30 seconds. Spread 1/2 cup of the whipped topping over pie crust. Draw 2 large crepe-shaped slivers onto center of pie. Spread remaining whipped topping over pie.
Place pie on a serving platter and top with remaining whipped topping. Cut slivers of fruit into 1/4-inch chunks. Discard remaining fruit and slice slices. Serve at room temperature.