Beat cream cheese with electric mixer until smooth. On low speed, slowly add pudding mix, half-and-half and amaretto. Beat one minute until blended. Set aside.
Trim off 1 inch of bread dome to make level. Cutting horizontally, slice remaining loaf into three equal layers.
To assemble cake, place the top slice into the bottom of an 8- or 9-inch springform pan. Drizzle ⅓ of espresso mixture evenly over first layer. Top with ⅓ of pudding mixture and then ¼ of chocolate.
Repeat layering with remaining 2 bread slices. Cover with plastic wrap and refrigerate 4 hours or overnight.
Topping:
Remove rim from pan. Whip cream with powdered sugar and vanilla until fluffy. Spread over top and sides. Garnish top with almonds and remaining chocolate.
Recipe by Webicurean at http://blog.webicurean.com/2008/03/05/royal-hawaiian-tiramisu/