8 ounces cream cheese, softened
1 1/2 cups cold milk
2 small boxes instant vanilla pudding and pie filling mix
1 teaspoon ground cinnamon, divided
1 (9-inch) graham cracker pie crust
1 (21 ounce) can apple pie filling
2 tablespoons toasted slivered almonds
Place the cream cheese in a large bowl and gradually beat in milk with mixer 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-size bowl, mix 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 almonds just before serving. Store leftovers in the refrigerator.