1 1/4 c. graham cracker crumbs
1/3 c. butter, melted
1/4 c. sugar
2 (8 oz.) cream cheese
1 (16 oz.) vanilla frosting
1 tbsp. lemon juice
1 tbsp. grated lemon peel
3 c. Cool Whip
Raspberries, almonds

Stir crumbs, butter and sugar; press in bottom of 9 inch springform pan. Chill. Beat cream cheese, frosting, juice and peel at medium speed until well blended. Fold in whipped topping, pour over crust. Chill until firm. Top with raspberries and almonds.