1 1/4 c. graham cracker crumbs
1/3 c. butter, melted
1/4 c. sugar
2 sm. pkg. cream cheese, softened
1 (16 oz.) can ready to spread vanilla frosting
1 tbsp. lemon juice
3 c. Cool Whip
Raspberries
Sliced almonds
1 tbsp. grated lemon peel

Stir together crumbs, butter, and sugar in small bowl; press onto bottom and 1/2 inch on sides. Chill. Beat cream cheese, frosting, juice and peel in large bowl at medium speed until well blended. Fold in whipped cream; pour over crust. Chill until firm. Arrange raspberries and almonds on top of cheesecake.