2 1/4 cups graham crcker crumbs
2/3 cup margarine, melted
* * * * * * * *
2- 8 oz. pkgs. Philadelphia Brand
Cream Cheese
1 1/2 cups sifted confectioners'
sugar
2 T. milk
2 tsp. almond extract
1 cup chopped pecans
2 cups heavy cream
2- 1 lb. 6 oz. cans cherry
pie filling
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Combine crumbs & margarine.
Press into 15 1/2"X10 1/2"
jelly roll pan. Combine
softened cream cheese, 1 cup
sugar, milk, & 1 tsp. almond
extract; mix until well blended.
Spread mixture on graham cracker
crust; sprinkle with nuts.
Combine cream & remaining sugar;
whip until stiff. Spread whipped
cream over nuts. Combine pie filling
& remaining almond extract; spread
over whipped cream. Chill.