Whip together cream cheese, avocado and lemon juice until creamy.
Slowly add pudding mix and whipping cream until desired thickness.
Pour mixture into crust, cover and chill for 5 hours.
Serve with optional sliced banana and lime garnish.
For Almond Topping: Line a baking sheet with wax paper or non-stick foil and set aside. Melt butter and sugar in a frying pan until they are just beginning to become liquid. Add almonds and stir continuously until the mixture begins to foam and become a light golden brown.
Remove mixture from heat, then pour onto prepared baking sheet and allow to cool. Once the almond mixture becomes cool and solid, break into pieces and add to the top of the pie.