Melt a 7oz chocolate bar in a bowl using a double boiler or microwave; add almonds stir and coat together with a spoon. Spread chocolate on flat nonstick silicone mat, put in freezer until ready to use.
Crush graham crackers in food processer into fine crumbs yielding 3 cups; pour and spread into a 15x10 oblong baking dish. Add melted butter slowing into the crumbs, stirring until they hold firmly together forming a crust.
In large mixing bowl add 3 boxes of dry pudding mix, 3 cups milk, mix together on low speed, add cream cheese. Mix again on medium speed until smooth.
Add chocolate shavings to pudding, stir by hand until incorporated together
Pour pudding mixture into graham cracker crust and spread evenly. Top with both tubs of whip cream
Remove chocolate brick from freezer, break by hand into bite size pieces and sprinkle over whip cream