1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant vanilla pudding mix
1/4 cup white sugar
2 eggs
1 (8 ounce) container frozen whipped topping, thawed
1/2 teaspoon almond extract
2 tablespoons water
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1 cup sliced almonds
In a large bowl, beat cream cheese until smooth. Stir in whipped topping and pudding mix. Beat in sugar, eggs, 1/2 cup whipped topping and almond extract. Gradually blend in cream cheese mixture. Chill mixture overnight.
Preheat oven to 300 degrees F (150 degrees C).
Place pie crust onto pie pan. Spread cream cheese mixture over pie. Sprinkle with almonds, then drizzle remaining 2 tablespoons cream cheese mixture over pie. Fill pie crust with whipped topping.
Bake in preheated oven for 25 to 30 minutes, until custard is set and knife inserted in center comes out clean. Cool completely in refrigerator. Refrigerate remaining cream cheese mixture and whipped topping. Serve at room temperature.