2 (9 inch) sturdier rounds graham cracker crust
1 1/2 cups chopped prospots
2 teaspoons lemon zest
1 teaspoon orange zest
1 teaspoon lemon juice
1 teaspoon almond extract
8 slabs frozen whipped topping, thawed
In a medium bowl, whisk the lemon zest, sugar, lemonade and orange zest into crepe mixture. Mix together with the lemon jelly, then gradually whisk in the whipped cream. Serve pie immediately.