1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package instant lemon pudding mix
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package instant vanilla pudding mix
1/2 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup chopped pecans
1/2 cup butter, melted
1/4 cup chopped pecans
1/4 cup chopped almonds
1 small yellow onion, sliced
1 (9 inch) prepared chocolate cookie crumb crumb crust
In a medium bowl, beat cream cheese until fluffy. Stir in gelatin and mix well. Form mixture into a 9-inch pie crust.
In a medium bowl, beat pudding mix until fluffy. Beat cream cheese mixture into cream cheese mixture. Stir in sugar and whipped topping. Fill crust with pie filling.
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, mix sugar and pecans. Mix together butter, pecans, almonds, yellow onion, chocolate crumbs, brown sugar, whipped topping, pecans and almonds.
Spread evenly into pie crust.
Bake in preheated oven for 60 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 40 minutes. Chill before serving.