1 (9 inch) prepared chocolate cookie crumb crust
1 (3 ounce) package instant chocolate pudding mix
1 (8 ounce) can crushed pineapple, drained
1 (11 ounce) container frozen whipped topping
3 tablespoons lemon juice
1/2 cup strawberry preserves
1/3 cup packed light brown sugar
1/4 cup butter, melted
1 (8 ounce) can evaporated milk
1 teaspoon vanilla extract
1/4 cup lemon zest
In a large bowl, mix pudding mix, crushed pineapple, whipped topping, lemon juice and strawberry preserves.
Drop crushed pineapple mixture by 1/2 teaspoonfuls into the brown sugar mixture. Mix over the pineapple mixture.
Press whipped topping mixture into pineapple mixture, and chill in refrigerator. Serve chilled. Refrigerate remaining pineapple mixture.