1 ½ pkg. (8 oz. each) cream cheese, softened
½ c. sugar
2 ½ c. thawed Cool Whip®, divided
½ c. milk
6 squares Bakers semisweet chocolate, divided
¼ c. sliced almonds, toasted
1 small pkg. instant chocolate pudding
Beat cream cheese and sugar with mixer until blended. Stir in 1 ½ c. Cool Whip with whisk; spread 2 cups onto bottom of 8×4” loaf pan lined with plastic wrap. Melt 3 chocolate squares. Add to remaining cream cheese mixture along with dry pudding mix and milk; beat until blended. Spread over cream cheese layer in pan. Refrigerate 4 hours. Microwave remaining chocolate and Cool Whip in microwaveable bowl on HIGH 1 min; stir until blended. Cool slightly. Invert dessert onto platter. Remove plan and plastic wrap. Top dessert with chocolate glaze and nuts. Refrigerate until glaze is firm.