Mix lemon pie filling according to package directions, omitting margarine. Let cool. Combine flour, margarine, almonds and sugar together and press into an 8x8 pan. Bake at 350°F for 15 - 20 minutes until golden. Beat remaining ingredients together until smooth. Fold in 1/2 of whipped cream; spread over cooled crust. Spread pie filling over cheese layer. Refrigerate until cold. Spread remaining whipped cream over lemon layer. Refrigerate. Garnish with almonds just before serving. It is best to make this dessert the day before.