Chocolate Almond Dessert

1 prepared angel food cake (8-10 oz.) cut into 1” cubes

4 c. cold 2% milk

2 pkg. (3.4 oz. each) cook & serve chocolate pudding mix

1 milk chocolate candy bar, chopped

¾ c. sliced almonds, toasted, divided

1 c. heavy whipping cream, whipped

Arrange half of the cake cubes in ungreased 9×13” dish; set aside. In large saucepan, whisk milk & pudding mixes. Add candy bar. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Pour half of the pudding over cake cubes. Sprinkle with half of the almonds; cover & refrigerate. Transfer remaining pudding to small bowl; cover & refrigerate until chilled. Arrange remaining cake cubes over dessert. Whisk chilled pudding; fold in whipped cream. Spread over top & sprinkle with remaining almonds. Cover & refrigerate for at least 1 hour. Cut into squares.