Instructions: 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.

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