Chocolate Elegance

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.