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Take pie crust out of package and keep it inside the foil. Do not turn it upside down or attempt to take it out - it will get crumbled and destroyed.
Add half and half and juice of ½ lemon to the medium bowl and then add both packages of instant lemon pudding. Using a whisk, mix for 2 minutes, until the instant pudding mix is dissolved. The pudding consistency will not be firm at this point. Allow the pudding to sit in the fridge or freezer for 5 more minutes so that it thickens.
Take approximately ½ of the lemon pudding mixture and spread it as a first layer using a spatula to even it out.
Add ½ of the Cool Whip package to the remaining ½ of the lemon pudding in the bowl and mix together with a spatula to form a uniform mixture.Add this lemon pudding/Cool Whip mixture on top of the first layer. Use a spatula to even it out.
Add remaining Cool Whip on top to form a third layer. Spread the Cool Whip on top of the second layer with a spatula. I used circular motions with my spatula to create the spikes.