In that well, pour in your poppy seeds, water, cannabis-infused vegetable oil, and eggs. Then, beat all of those elements together, at a “Low” speed, until they are fully blended together.

At that point, be mindful to scrape the sides of the bowl, and continue to beat everything for a little under 5 minutes, but now, on “Medium” speed. After that, take that batter, and distribute it into your previously-prepared pan.

When your oven is ready and fully preheated, slide that inside to bake for nearly 40 minutes. And, once it passes the traditional “toothpick test of done-ness” you can remove it from the oven, and place it on the counter to cool back down to room temperature.

Once your cake has cooled, you can spread your lemon filling over it.

Upon completing that, you’ll need to grab a big mixing bowl. In it, combine your milk and instant lemon pudding mix. Blend these elements together to the best of your ability, and let it stand, on its own - untouched, for 5 minutes until it sets.

Now, fold in that thawed whipped topping of yours, before you spread the entire mixture over the pie filling.

When you’ve done that, and are happy with how everything looks, you can toss it in the fridge for 4 hours, at the very least. But, when it’s time, you can remove it from those cold confines, and serve it up to any lucky stoner friend of yours, with a healthy appetite for dank edibles.