Preheat the oven to 350 degrees F.

Mix the graham cracker crumbs and ground almonds together. Pour in the melted butter and stir to combine. If using graham crackers, then give them a whirl in a food processor first, along with the ground almonds.

Press into an ungreased 9 x13 inch baking dish using the bottom of a measuring cup to help press it into the pan and bake for 15 – 20 minutes, or until lightly browned. Remove from the oven and let cool.

In a stand mixer of using a hand electric mixer, beat together the softened cream cheese and icing sugar until smooth and creamy. Gently spread the cream cheese mixture evenly over the cooled crust.

Prepare the lemon pie filling as per the package instructions. Once cooked, pour over the cream cheese layer and spread it out evenly. Cover with saran wrap.

Chill for at least 30 minutes in the refrigerator before topping with the whipped cream. If any condensation appears on the top of the filling, take a paper towel and gently remove it.

Meanwhile, place the mixing bowl and whisk in the freezer for 30 minutes, then add the whipping cream and icing sugar to the bowl and beat until stiff peaks form.

Spread the whipping cream evenly over the lemon layer, cover, and refrigerate for 30 minutes to set.

If desired, lightly toast the sliced almonds and sprinkle over top of the whipping cream and serve. You could also dust the top with fine lemon zest if you desire.