1 1/4 c. graham cracker crumbs
1/3 c. butter, melted
1/4 c. sugar
2 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) can ready-to-spread vanilla frosting
1 tbsp. lemon juice
1 tbsp. grated lemon peel
3 c. whipped non-dairy topping
Raspberries
Sliced almonds

Stir together crumbs, butter and sugar in small bowl. Press onto bottom and 1/2 inch up sides of 9-inch springform pan or pie plate. Chill. Beat cream cheese, frosting, juice and peel in large mixing bowl at medium speed until well blended. Fold in whipped topping. Pour over crust. Chill until firm. Arrange raspberries and almonds on top of cheesecake. 10-12 servings.