8 oz cream cheese, room temp
8 oz heavy cream (whipped with 2 Tablespoons sugar)
2 oz sliced almonds (toasted about five minutes over medium heat in a skillet) divided - 1-oz for crust, 1-oz to sprinkle on top)
6 whole graham cracker sheets
1/2 teaspoon kosher salt (divided - 1/4 t for crust, 1/4 t for filling)
6 Tablespoons unsalted butter, melted
1 1/2 cups cold whole milk (divided 3/4 cup, then 3/4 more for filling)
1/4 cup honey (plus a little more to drizzle when serving)
1 (3.4-ounce) box instant vanilla pudding mix
- Line an 8x8-inch baking pan (about 2 inches high) with 2 sheets of parchment paper, positioning them perpendicular to each other.
- Break graham crackers into a food processor. Add 1-oz toasted almonds, and 1/4 teaspoon kosher salt. Pulse until fine crumbs form, 12-15 (1-second) pulses.
- Drizzle melted unsalted butter over the crumbs. Pulse until it resembles wet sand and holds together when squeezed, about 5 (1-second) pulses.
- Transfer the mixture to the baking pan. Press into edges and corners to make an even layer. Refrigerate while making the filling.
- Wipe out the food processor with a damp paper towel.
- In the food processor, process 8 ounces room temperature cream cheese, 3/4 cup milk, 1/4 cup honey, and 1/4 teaspoon kosher salt, about 2 minutes, scraping down the sides as needed.
- Transfer mixture to a large bowl. Whisk in the remaining 3/4 cup milk and box of instant vanilla pudding until smooth.
- Let sit until thickened, about 5 minutes.
- Gently fold in 1 cup of the whipped cream until just combined.
- Dollop the cream cheese mixture over the crust and spread into an even layer.
- Dollop the remaining 2 cups of whipped cream on top and spread into an even layer.
- Cover and refrigerate for at least 4 hours or up to overnight.
- To serve, sprinkle the remaining almonds over the top, then drizzle with honey.
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