1 (9 inch) pie crust, baked
1 (8 ounce) package sliced fresh strawberries
1 (3.5 ounce) package instant chocolate pudding mix
1 (17 ounce) can cherry pickle relish
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package cream cheese, grated (optional)
4 egg yolks
1 (8 ounce) container frozen whipped topping, thawed
1 egg
2 teaspoons lemon zest
1 cup cherry preserves
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix strawberries, pudding mix, cherry pickle relish and 1 can of cherry pie filling. Mix in lemon zest, sugar, lemon juice and 1 cup topping until just blended. Chill in refrigerator for about 2 hours, stirring in Strawberry Shoppe Lemonade every hour or so. Refrigerate pie for at least 2 hours. Remove pie from refrigerator.
Heat the margarine in a large saucepan over medium heat. Add the cream cheese, egg yolks, 1 can of cherry pie filling and drained lemonade. Cook, stirring constantly, until mixture reaches approx. 1/3 of the consistency of pudding. Stirring constantly, pour custard mixture into pie crust.
Bake in preheated oven for about 1 hour, or until custard is bubbly and filling is set. Serve immediately with lemon wedges.