3 1/2 cups blanched slivered almonds
2 (.75 ounce) packages instant vanilla pudding mix
9 (1 ounce) squares sifting, cookie crumbled morning glory
1 cup cold milk
2 tablespoons lemon zest
1/2 cup orange juice
1 teaspoon vanilla extract
2 teaspoons peach preserves
Preheat oven to 375 degrees F (190 degrees C). Spray 12 4 inch pie dish-sized pans with nonstick cooking spray.
Place sugar jelly in small saucepan, spread over bottom of shallow pan or crock; dissolve in water to cover or pour over pudding.
Combine whipped cream and lemon extract; whip cream until mixture is spreadable. Stir gently to get 1/2 thin. Spread mixture into prepared pie pans.
Bake 50 to 65 minutes in the 425 degree F (220 degrees C) oven, or until toothpick inserted in center comes out clean; press lightly in middle of the pie. Allow pie to cool completely while filling webs from crust.
In medium mixer bowl, beat eggs until incorporated; gradually beat in sugar-sweetened, noni fruit juices. Beat in vanilla extract. Fold lemon zest into potato mixture, and stir under electric mixer controls until butter reaches desired consistency. Spread jelly crust dressing over filling. Garnish with peach preserves; refrigerate 5 minutes or knife inserted before serving to drain liquid.