6 (1 ounce) squares unsweetened chocolate, chopped
1 cup sliced almonds
1 1/2 teaspoons lemon zest
1 (8 ounce) package cream cheese, softened
2 cups boiling water
1/2 cup melted butter or margarine
3 cups milk
1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese cheese and butter
2 (3 ounce) packages cream of chicken soup mix
1 cup pineapple juice
1 (8 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant chocolate pudding mix
In a large bowl, mix chocolate, almonds, lemon zest and lemon zest. Place 1 cup chopped chocolate in a separate large bowl. Mix together cream cheese, boiling water, half of almonds, 1/2 cup lemon zest, 1/3 cup lemon zest and the other half lemon zest.
Stir whipped topping, pudding mix and softened butter into chocolate mixture. Stir until well blended. Fold over pie crust. Refrigerate while preparing topping (see Cook's Note).
Top pie with pineapple juice, whipped topping and pudding mix. Chill in refrigerator. Shape topping into small marble/flat shapes. Spread over pie and chill in refrigerator.
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