Instructions: Place the cream cheese in a large bowl and gradually beat the milk into it with a wire whisk or an electric beater until smooth. Add the pudding mix and 1/2 teaspoon of the cinnamon. Beat for another 1 to 2 minutes, then spread evenly into the pie crust. In a medium-sized bowl, mix the apple pie filling and the remaining 1/2 teaspoon cinnamon. Spread evenly over the pudding mixture. Cover and chill for 4 hours or until set. Sprinkle with the almonds just before serving. Store leftover pie in the refrigerator.

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