Mix in a 2 quart sauce pan the sugar, cornstarch, salt, evaporated milk and whole milk. Cook over medium heat stirring constantly until mixture thickens and boils for 1 minute. Remove from heat. Slowly pour half of the hot mixture in to eggs and stir until that mixture is completely incorporated. Then pour the egg mixture in to the pot with the other half of pudding and continue to cook on medium heat until it reaches boiling stage again. Add cream cheese and mix thoroughly (use a hand mixer). It will dissolve the cream cheese better and make the pudding lighter and creamier. Remove from heat and add vanilla and butter, keep using the hand mixer until all is blended. Let pudding stand for 15 minutes but while still warm pour half of pudding in pie shell and layer with bananas then pour remainder of pudding on top. When pie is completely cooled top with fresh whipped cream and garnish with sliced almonds. For Whipped Topping: Pour cream into a well-chilled glass or metal bowl and beat until soft peaks form gradually add powder sugar until all has been blended and then add vanilla slowly until it has also been blended . Mixture should have stiff peaks. The whipped cream may be put into a pastry bag and used for that added effect.