---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pies, Pastries
       Yield: 1 servings
   1 1/2 c  Cookie crumbs -- lemon
     1/2 c  Almonds -- finely chopped
       6 tb Butter
     1/4 c  Sugar
     1/4 c  Heavy Cream
       1 c  Powdered Sugar
       6 oz Cream Cheese -- softened
     1/2 c  Sour Cream
     1/2 c  Whipped Topping
   3 1/2 oz Box lemon pie filling
   1 3/4 c  Milk
       1 ts Lemon Juice
       1 ts Lemon rind -- grated
       2 c  Whipped Topping
     1/4 c  Lemon drop hard candies --
            Finely crushed
   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.
   ~The Times-Picayune, June 24, 1993
   Recipe By     : christi@meaddata.  com (Christi Wilson)