1 (7 oz.) jar marshmallow creme
1 c. sour cream
3 tbsp. lime juice
1 tsp. grated lime peel
3 c. whipped topping
1/2 c. toasted almonds
1 graham cracker crust

Sprinkle bottom of crust with toasted almonds (reserve 2 tablespoons for top). Combine marshmallow creme, sour cream, juice and peel, mixing with electric mixer or white whisk until well blended. Fold in whipped topping. Sprinkle the reserved almonds on top.