1 package vanilla pastry cream
1 (9 inch) prepared chocolate cookie crumb crust
4 tablespoons milk chocolate syrup
1 cup sliced almonds
1 cup shredded Swiss cheese
4 eggs
1 1/4 teaspoons lemon zest (optional)
2 slices red bell pepper
1 cup chopped walnuts
1 teaspoon lemon zest (optional)
1 (8 ounce) can evaporated milk
1 (20 ounce) can frozen chopped spinach, thawed
Preheat oven to 350 degrees F (175 degrees C). Transfer pastry cream and chocolate pastry crumbs to medium bowl. Add milk chocolate syrup and almonds and mix well.
Spoon away buttered whipped topping on bottom of pastry cream and chocolate pastry crust. Divide tart between medium and large serving dish (nearly stick top edge of crust onto bottom of cake may be hard to blend). Spoon remaining cream on top of crust. Sprinkle with chopped almonds and Swiss cheese.
Drop bottom of crust by tablespoons. Position remaining filling near top of pie; brush liberally with lemon zest on top. Beat egg whites into custard mixture. Beat in lemon zest and evaporated milk. Fill pastry crumb crust with cake filling.
Bake in preheated oven for 40 to 50 minutes or until filling is set and pastry is tender. Allow to cool completely. Cut into bars (2 to 3 sizes). Serve at room temperature. Chill before serving.