1 (8 inch) chocolate or regular graham cracker crust
1 (3 oz.) pkg. cream cheese (or 1/2 a lg. pkg.)
1 c. milk
1 (4 serving size) French vanilla pudding mix (or use regular vanilla pudding and add 1 tsp. vanilla and 1/4 tsp. almond extract)
1 c. whipped cream (or 1/2 8 oz. carton frozen whipped topping, thawed)
1 lg. banana, sliced
1/2 c. thick chocolate fudge sauce
1/4 c. chopped nuts or chopped roasted almonds

Mash cream cheese with 1 or 2 tablespoons milk and mix until creamy. Add rest of milk and the pudding mix and mix at low speed about 2 minutes. Whip cream until stiff and fold into pudding mix. Spread half in crust and top with banana slices.

Drizzle 1/4 cup fudge sauce over the bananas. Cover with remaining pudding mix and drizzle rest of fudge sauce over top. Swirl slightly with knife blade. Sprinkle with chopped nuts if desired. Refrigerate at least 1 hour before serving. Top with extra whipped cream or whipped topping if desired.