1 (17.9 ounce) package lemon pudding mix
2 tablespoons lemon juice
15 fluid ounces cream wine
1 (7 ounce) can cherry pie filling
1 cup sliced fresh cherries
1 (8 ounce) can diced pineapple, drained
1 (8.5 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
In a medium bowl, mix lemon pudding mix with lemon juice. Pour mixture into the bottom of a greased 9 inch pie crust. Top with cherry pie filling and pineapple. Chill overnight at room temperature before serving.
To make the whipped topping: In a large bowl, mix all lemon pie filling, lemon curacao cream, lemon slices, pineapple and whipped topping. Drizzle over pie in minutes and chill until serving.