1/2 c. semi-sweet chocolate chips
2 tbsp. milk
1 (8 oz.) pkg. cream cheese, softened
1 (7 oz.) jar marshmallow cream
1/2 c. brown sugar
1 c. chopped almonds, toasted
1 (8 oz.) container whipped topping, thawed and divided
1 chocolate wafer crumb crust (9 inch)

Melt chips with milk in small saucepan over a low heat, stirring until smooth. Cool; set aside. Combine cream cheese, marshmallow cream and the sugar, mixing at medium speed until well blended. Fold in almonds and 2 1/2 cups whipped topping. Combine the chocolate mixture and remaining whipped topping. Spread 1/2 of the marshmallow cream mixture over the crust, cover with all of the chocolate and carefully top with remaining marshmallow mixture. Cut through layers several times with knife to swirl. Freeze. Thaw before serving. Serves 6-8.