1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1 (3 ounce) envelope instant vanilla pudding mix
1/2 cup butter, softened
2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mosaic ginger syrup
2 eggs
2 tablespoons butter
2 cups sifted all-purpose flour
3/4 cup fresh lemon juice
1 cup sliced almonds
Crystallize 1 package of cream cheese, powdered sugar and chocolate chips in food processor or blender. Whisk into cream cheese mixture until smooth. Place in sheet pan.
In a large bowl, mix 1/2 cup butter, lemon juice and 1 cup chopped fresh almonds. Pour into pie crust. Chill until set.