1 cup butter, softened
1 (6 ounce) package instant vanilla pudding mix
1/2 cup whipping cream
2 large eggs, beaten
1 (6 ounce) package sliced vanilla wafers, chopped
1 (8 ounce) package cream cheese, softened
1/2 cup milk
3 cups sliced almonds
1 (9 inch) prepared graham cracker crust
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, pudding mix and whipping cream until smooth. Beat in the eggs, one at a time. Pour mixture into a 9 inch double crust pan and place in preheated oven.
Bake in preheated oven for 40 minutes, or until a toothpick inserted into center of pie comes out clean.
Meanwhile, peel the almonds, and cut into 1/4 inch slices. Mix in the cream cheese. Place the whipped cream over top of pie, hugging the edges of the filling. Brush cream cheese mixture evenly with milk. Bake in preheated oven for 20 minutes, until filling is set.
Stir the cream cheese mixture into the pie, and transfer to pie. Cover with graham cracker crust. Bake for an additional 45 minutes, or until graham cracker crust is golden brown.