Line a 9-inch pie plate with foil. In double boiler over hot (not boiling) water, melt chocolate and butter or margarine. Stir until smooth. On waxed paper-lined cookie sheet, spread 2 tablespoons chocolate mixture into a 6 x 4-inch rectangle; refriger- ate. Stir almonds into remaining chocolate mixture; spread evenly on bottom and sides of foil-lined pie plate and refrigerate until firm, about 2 hours. Lift from pan and peel off foil; replace in pan.

Filling: Prepare dessert mix as label directs; stir in almond extract. Pour into pie shell. With 1-inch bell cookie cutter, cut 6 bells from chocolate rectangle and arrange on top of filling; refrigerate. To serve, let pie stand at room temperature for 5 minutes. Garnish with green grapes, if desired. Makes 6 to 8 servings.