1 (8 ounce) package cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
2 tablespoons lemon juice
1 pound powdered chocolate candy
2 teaspoons vanilla extract
1 cup chopped pecans
1 cup chopped graham cracker crumbs
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 1/2 cups chopped almonds
1/4 teaspoon grated lemon zest
1 (1 ounce) package cream cheese frosting
Melt cheese in medium or large bowl until smooth. Stir in pudding mix, lemon juice and sugar; beat until smooth. Gently fold in nuts; pour into pie shell.
Refrigerate 9 hours or overnight, or overnight to chill completely. Maintain pie in refrigerator for 3 hours or overnight. Remove from refrigerator until serving.
Frost pie with whipped cream. Cut into 1/2-inch slices. Place in refrigerator and chill until firm.