1 (9 inch) prepared chocolate cookie crumb crust
1 (3 ounce) package lemon flavored Jell-O
1 (16 ounce) can marshmallow creme
1 cup boiling water
6 cups crushed pineapple with juice
6 carrots, sliced
1 cup halved almonds
1 cup white sugar
1 (3 ounce) package lemon flavored Jell-O mix
Melt chocolate pieces in the top of a double boiler over boiling water. Stir in marshmallow creme. Combine boiling water and lemon gelatin. Dissolve gelatin in boiling water. Remove from heat and pour into bottom of crust.
Place marshmallow creme mixture on top of lemon pie filling by spreading over top of pie pieces. Fill crust with pineapple and carrots; pour whipped cream over top. Garnish with fruit slices. Refrigerate for 3 hours or overnight.
Preheat oven to 375 degrees F (190 degrees C). Brush top and bottom of graham cracker crust with lemon jelly. Place chopped pastry on cookie sheet.
Bake for 30 minutes in the preheated oven, checking after 15 to 20 minutes for doneness. Cool completely before cutting into bars. Cut into squares.