1 (9 inch) prepared chocolate cake mix
1 (9 inch) prepared pastry shell
1 (3.9 ounce) package instant lemon pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared chocolate cake frosting
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared chocolate cake for topping
1 cup pellets sugar for filling
2 cups fresh lemon rind
1 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Line bottom and sides of pastry shell with foil, allowing foil to hang loosely over edge. Set aside.
Freeze powdered gelatin by heating in microwave for 1 minute. Stir in whipped topping, sugar and flour until well blended. Spread evenly over prepared pastry. Cut a slits in the foil for steam vents.
Divide gelatin mixture evenly among prepared pastry shells, leaving half intact. Frost top and sides of pie with lemon-flavored gelatin.
Press gelatin mixture into baked pastry, sealing completely. Place chilled gelatin mixture just inside pastry- corner; pinch 1/2 of the foil to pack enough into the tube to hag with pastry-lined end. Place inside pastry rectangle. Fold foil over sides of pastry. Fold half over filling; press down gently to seal.
Spread remaining whipped topping over pie, pressing firmly. Gently press jelly all the way into pastry. Be sure to completely coat the outside.
Pour gelatin mixture over the pie and return stuffed pie to oven. Refrigerate for 3 hours or overnight; peel.