In your stand mixer, mix the whipping cream until stiff. Put whipped cream into a separate bowl and set aside. No need to wash the bowl before continuing.

Add the lemon pie filling and cream cheese to the mixer and beat until smooth. Add the vanilla extract and powdered sugar and beat until combined.

Place filling into a piping bag and pipe into small glasses until about halfway full (I actually used votive candle holders that I picked up from the dollar store).

Top with a spoonful of chopped almonds and sliced strawberries. Full the remainder of the glass with more of the lemon mousse filling. Top with a few raspberries.