1. In a medium size mixing bowl using an electric mixer cream together the cream cheese, powdered sugar, almond and vanilla until creamy around 1-2 minutes.

2. Add the half & half and both packages of pudding to the creamed cheese. Whip on medium-high speed for 2 minutes until fully combined and creamy. .

3. In the bottom of a 9 x 13-inch baking dish arrange one layer of graham crackers breaking to fit as needed. Spread with ½ of the chocolate filling. Repeat ending with a third layer of graham crackers.

4. In a microwave safe dish melt together the chocolate chips and heavy cream. Heat in 20 second increments stopping to stir each time. Repeat until completely smooth then cool slightly.

5. Pour the slightly cooled ganache on top. Chill for at least 4 hours or overnight.

6. To serve, top each piece with a dollop of chocolate whipped topping.

7. Store chilled.

Homemade chocolate whipped cream:

1. 2 cups heavy cream, plus additional to form a paste

2. 1/4 cup granulated sugar

3. 3 Tbsp cocoa powder

4. Optional: ½ tsp espresso or ½ tsp vanilla extract

5. Place the cocoa and sugar in a medium mixing bowl. Mix together the sugar and cocoa powder with enough heavy cream to form a paste. (This helps prevent lumps) Add the cocoa paste to the cream. Beat with a mixer until stiff peaks form. Chill until serving.