Beat cream cheese and sugar in a medium bowl with a mixer until blended.

Stir in 1 1/2 cups of Cool Whip.

Line an 8x4-inch loaf pan with plastic wrap.

Spread 2 cups of the cream cheese mixture onto the bottom of the pan.

Melt 3 oz of chocolate as directed on the package.

Add the melted chocolate to the remaining cream cheese mixture along with the milk and pudding mix.

Whisk for 2 minutes.

Spread this mixture over the layer in the pan.

Refrigerate for 4 hours.

Microwave the remaining chocolate and Cool Whip in a microwaveable bowl on high for 1 minute.

Stir until the chocolate is completely melted and the mixture is well blended.

Cool slightly.

Invert the dessert onto a platter.

Remove the pan and plastic wrap.

Spread the dessert with chocolate glaze.

Sprinkle with toasted almonds.

Refrigerate until the glaze is firm.