1 (8 oz.) pkg. cream cheese
2 1/2 c. milk
2 (3 1/2 oz.) Jello instant chocolate pudding
1 baked pie shell, cooled

Beat cream cheese until soft. Gradually add 1/2 cup milk and blend until smooth. Add remaining milk and pie filling. Mix. Beat low speed of electric mixer until blended (about 1 minute). Pour at once into pie shell. Chill at least 3 hours. Garnish with whipped cream and sliced almonds.