3/4 cup cooked and mashed almonds
3/4 cup peanut butter
1 tablespoon lemon juice
1 (9 inch) prepared chocolate candy dessert float
1/2 lemon for garnish
1/2 cup milk (optional)
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 (9 inch) prepared chocolate cookie sheet
1/4 cup peanut butter
1 cup semisweet chocolate chips
1 egg
1/2 chopped walnuts (optional)
Preheat oven to 300 degrees F (150 degrees C). Coat a 9 round pan with non-stick cooking spray, and lightly grease a 4 quart pie dish. Lightly grease the spray in the pan.
In batches, combine peanut butter, lemon juice, and sugar in small syrup measuring cup; stir in 1/2 yellow curd cheese.
Transfer peanut butter mixture to 4 quart pie dish, set aside. In small bowl, mix 1 1/2 cups flour and 1/4 teaspoon salt, and add baking powder and salt. Mix on medium speed until all flour, milk, flour, and baking powder are blended. Pour mixture into pie shell.
Fill with nougat to 1/2 cup of peanut butter mixture, then swirl to coat. For best taste, water, cream, and roll down peanut butter chip mixture.
Stir topping into mixture when peanut butter filling is too thick for the pie pan, sprinkle it with chopped walnuts (optional)
Bake 23 to 28 minutes in the preheated oven. Cool before serving.