POUR milk and almond extract in large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping. (Mixture will be thick.) Sprinkle 1/4 cup of the almonds onto bottom of crust; cover with the pudding mixture.
SPREAD remaining whipped topping over pudding layer; sprinkle with remaining 2 Tbsp. almonds. Cover.
REFRIGERATE several hours until chilled. Store leftover pie in refrigerator.