1 pkg. fudge brownie mix (21.5 or 23.6 oz.)
1 pkg. cream cheese (8 oz.), softened
1 can Eagle Brand milk (14 oz.)
1 egg
1 tsp. almond extract
1 can cherry pie filling (21 oz.)

Preheat oven to 350 degrees. Prepare brownie mix as package directs. Spread into lightly greased 13 x 9 inch baking pan. Bake 20 minutes. Meanwhile in small mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk then egg and 1/2 teaspoon almond extract. Pour evenly over brownie layer, bake 25 minutes longer or until set. Cool. Stir remaining 1/2 teaspoon almond extract into cherry filling. Serve with brownie squares. Refrigerate leftovers.