1 (9 inch) prepared pastry crust
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package instant vanilla pudding mix
1 cup white sugar
1 cup green peas, sliced
1 (4 ounce) can sliced almonds
1 cup chopped walnuts
1 (3 ounce) package instant vanilla pudding mixes
5 tablespoons jam
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9 inch round pans.
In a large bowl, combine cream cheese, pudding mix, sugar, peas, and almonds. Mix until smooth.
Spread half of cream cheese mixture into crust. Layer with remaining cream cheese mixture and peas. Spread with remaining pudding mixture and almonds. Spread with remaining pudding mixture and almonds. Place pie in pie crust. Repeat with remaining filling and almonds. Cover and refrigerate for at least 2 hours.
Bake in preheated oven for 50 minutes, or until pie is bubbly and cream cheese mixture is golden brown. Cool for 10 minutes, then cut into squares. Serve with whipped cream and whipped cream cheese mixture.
To make green peas: Bring a large pot of water to a boil. Add peas and cook until tender-crisp, about 5 minutes.
To make almonds: Beat cream cheese until smooth; stir into cream cheese mixture. Mix in almonds and nutmeg. Pour over pie. Cover and refrigerate for 1 hour.
To make jam: In a large bowl, stir together egg yolks and 1 teaspoon lemon juice until smooth. Beat egg yolks into cream cheese mixture until smooth. Stir in lemon juice mixture, remaining lemon juice mixture, and flour.
Place pie in pie dish; refrigerate for at least 2 hours. Serve chilled with whipped cream and whipped cream cheese mixture.