1 pie crust (reg. or graham cracker cooked)

FILLING:

1 c. sugar
2 tbsp. cornstarch
2 tbsp. flour
1 c. water
2 egg yolks, beaten
1 tbsp. butter
1/2 tsp. grated lemon peel
1/4 c. lemon juice
6 oz. (1 c.) vanilla milk chips
1 (8 oz.) cream cheese, softened
1/2 c. Cool Whip
1 tbsp. toasted sliced almonds

Heat oven to 450 degrees. Prepare pie crust according to package directions for unfilled one crust pie.

In medium saucepan, combine sugar, cornstarch and flour, mix well. Gradually stir in water until smooth. Cook over medium heat until mixture boils, stirring constantly. Reduce heat, cook 2 minutes stirring constantly. Remove from heat. Stir about 1/4 cup hot mixture into egg yolks, blend well. Add egg yolk mixture to mixture in saucepan. Cook over low heat until mixture boils, stirring constantly. Cook 2 minutes stirring constantly. Remove from heat; stir in butter, lemon peel and lemon juice. Transfer 1/3 cup hot filling to small saucepan; cool remaining lemon mixture 15 minutes. Add vanilla milk chips to hot filling in small saucepan; stir over low heat just until chips are melted.

In small bowl beat cream cheese until fluffy. Add melted vanilla milk chip mixture, beat until well blended. Spread over bottom of cooled crust. Spoon lemon mixture over chilled cream cheese layer. Refrigerate 2 to 3 hours until set. Put whip cream around edge of pie. Sprinkle almonds on top of whip cream. 8 to 10 servings.