Brew a one cup of the raspberry almond coffee and place in refrigerator to chill. While the coffee is chilling, grab a large bowl and beat the cream cheese until it's smooth and creamy. Then slowly add the milk, and then chilled coffee, blending well. Add in the pudding mix and mix for about two minutes.
Let the mixture set for 5 minutes to thicken up a bit, then fold in HALF the container of whipped topping (save the rest to use as garnish).
In the bottom of each dessert glass, add a thin layer of crush graham crackers, a couple of spoonfuls of the coffee mousse, and then a layer of raspberry puree. Repeat layers once more and then end with coffee mousse with a sprinkling of crushed crackers.
Chill in refrigerator for at least 30 minutes. Garnish with a dollop of whipped topping and half of a oat graham. Or, if you're like me, I didn't wait for it to chill before I devoured one.