Instructions
2 8-ounce packages cream cheese, softened
1/4 cup honey
1/4 cup sugar
1/2 cup heavy cream
2 tablespoons vanilla
3 tablespoons cocoa
1/2 cup chopped almonds
1 baked 9-inch pie shell or 1 prepared 9-inch graham cracker piecrust
In a medium-sized bowl, combine the cream cheese, honey, sugar, cream and vanilla; beat until smooth. Pour mixture into two small bowls. Stir cocoa into one bowl and the almonds into the other bowl. Spread cocoa mixture into the bottom of the pie shell. Pour the almond mixture on top and spread evenly. Refrigerate overnight.
