Preheat the oven to 350 degrees Fahrenheit.
In the bowl of an electric mixer, beat whipped topping until peaks form.
Add cream cheese and beat on medium speed. Slowly add sugar. Add eggs, one at a time, lemon juice, and vanilla extract while mixing on medium speed until mixture is evenly combined.
Pour mixture into two pie crusts. Bake for 45 minutes, or until set.
Allow to cool for five minutes. Top both pies with chopped Viennese crunch. Cool completely and refrigerate overnight before serving.