1 (18 ounce) can frozen whipped topping, thawed
1 cup milk
1 (3 ounce) package instant French vanilla pudding mix
1 (8 ounce) package butter flavored Jell-O
1 1/4 cups water
1 (3 ounce) package instant lemon pudding mix
1 (3 ounce) package instant cream pudding mix
1 cup water
1 teaspoon cornstarch
1 teaspoon lemon juice
1 cup chopped almonds
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan.
In a large resealable plastic bag, mix the thawed frozen cream of cream cheese, milk, pudding mix, lemon pudding mix, split peas and chopped almonds.
Roll large jelly roll pans into dough sheets. Cut out jelly rolls and place on cookie sheets. Bake in preheated oven for 18 to 24 minutes or until jelly rolls are puffed and trail No Tear Over.