Combine and press in 9 x 13 inch pan: 1 c. chopped nuts or pecans 2 c. flour
Blend together: 2 c. powdered sugar 1 tsp. almond extract 1 lg. carton Cool Whip
Cream cheese should be at room temperature.
Press flour, nuts, and butter mixture into 9 x 13 inch pan. Bake at 350 degrees for 20-25 minutes until light golden brown. Cool. Combine cream cheese, sugar, extract, and Cool Whip together. Spread on baked cooled crust. Top with 1 can of cherry or blueberry pie filling.
For a Holiday dessert, add a few drops of green food color to cream cheese layer and top with red cherry pie filling.
