1 (9 inch) pie shell, baked
1 (3.9 ounce) package non-instant lemon pudding mix
1 (9 inch) prepared graham cracker crumb crust
1 (12 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen concentrated graham cracker crumbs
1 (8 ounce) container frozen ready-to-use graham cracker crumbs (optional)
Preheat oven to 400 degrees F (200 degrees C ).
In a medium bowl, blend pudding with instant lemon pudding mix; set aside. In a medium bowl, whisk whipped topping with chilled filling; set aside.
Pour half of the frozen whipped topping into crust. In a medium bowl, break down graham cracker crumbs until crumb mixture resembles wet cake batter. Stir in thawed whipped topping. Spread half of filling over intact graham cracker crust.
Pour half of the filling into crust, crease a few strips and press in all edges. Drop half of dough by heaping spoonfuls onto pie, filling and frosting.
Bake in the preheated oven for 20 minutes, then remove from oven and place on cooling rack. Cool completely before serving.