1 (19 ounce) can sliced almonds
1 (20 ounce) can sliced pecans
1 cup margarine
1 3/4 cups condensed cream of mushroom soup
1 (3 ounce) envelope instant lemon pudding mix
1 3/4 cups chopped pecans
1/4 cup sliced almonds
1/3 cup margarine
1 (8 ounce) can evaporated milk
Preheat oven to 350 degrees F (175 degrees C). Let cool. Pack chopped almonds, pecans, margarine and cream of mushroom soup into shallow pie pan. Pour filling over almonds, pecans, pecans, almonds, pie shells and nuts.
Bake in preheated oven for 50 minutes, or until pie crusts are golden brown. Cool completely before removing from pan. Top with lemon pudding mix and chilled whipped cream. Eat standing up, no glasses needed. Remember sliced pecans? Use your hands or spoon to reach into pie.