Crust: 1 1/2 Cups lemon cookie crumbs
1/2 Cup ground almonds
6 Tablespoons butter
1/4 Cup sugar
1/4 Cup heavy cream
Filling: 1 Cup powdered sugar
2 (3-ounces ea packages cream cheese — softened
1/2 cup sour cream
1/2 cup whipped topping
1 (3 1/2-ounce instant lemon pudding and
pie mix 1 3/4 cups milk
1 teaspoon lemon juice
1 teaspoon grated lemon rind
Topping: 2 cups whipped topping
1/4 cup finely crushed lemon drop hard candies
For crust: Mix cookie crumbs, ground almonds, butter, sugar and heavy cream together. Pat in bottom and up sides of a nine-inch pie pan. Bake at 300 degrees for 15 minutes. Set aside to cool. For filling: Mix powdered sugar, softened cream cheese, sour cream and whipped topping until smooth and creamy. Spread in bottom of cooled crust. Mix lemon pudding and pie mix (according to package directions), milk, lemon juice and grated lemon rind. Spread over cream cheese layer in crust. Refrigerate for one hour. For topping: Spread whipped topping over top of pie and sprinkle with crushed lemon candies. Refrigerate.