Line an 8x8-inch baking pan (about 2 inches high) with 2 sheets of parchment paper, positioning them perpendicular to each other, so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.

Place 1 cup sliced almonds in a medium skillet and cook over medium heat until toasted and fragrant, about 5 minutes. Transfer to a small plate.

Break 12 whole graham cracker sheets into pieces and place in a food processor. Add half of the toasted almonds and ¼ teaspoon of the kosher salt. Pulse until fine crumbs form, 12 to 15 (1-second) pulses.

Drizzle 6 tablespoons melted unsalted butter over the cookie crumbs. Pulse until it resembles wet sand and holds together when squeezed, about 5 (1-second) pulses.

Transfer the mixture to the baking pan. Use the bottom of a measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners. Refrigerate while you make the filling.

Wipe out the food processor with a damp paper towel. Process 8 ounces room temperature cream cheese, ¾ cup of the cold whole milk, ¼ cup honey, and the remaining ¼ teaspoon kosher salt in the food processor, scraping down the sides and bottom of the bowl as needed, until smooth and combined, about 2 minutes total.

Transfer the mixture to a large bowl. Whisk in the remaining ¾ cup cold whole milk and 1 (3.4-ounce) box instant vanilla pudding mix until smooth. Let sit until thickened, about 5 minutes. Gently fold in 1 cup of the thawed frozen whipped topping with a flexible spatula until just combined.

Dollop the cream cheese mixture over the crust and spread into an even layer. Dollop the remaining 2 cups frozen whipped topping on top and spread into an even layer. Cover and refrigerate for at least 4 hours or up to overnight.

Sprinkle the remaining ½ cup toasted sliced almonds over the top, then drizzle with honey. Grasping the excess parchment, lift the slab out of the pan and onto a cutting board. Cut into 12 pieces, wiping the knife between each cut for cleaner cuts.