1 (8 oz.) pkg. cream cheese, softened
1 c. sifted confectioners' sugar
1 tsp. vanilla
1 c. whipping cream, whipped (or Cool Whip)
1/4 tsp. almond extract
1 (22 oz.) can cherry pie filling
1 baked 9 inch pastry shell

Beat together cream cheese, sugar, and vanilla until smooth. Fold in cream or Cool Whip. Pour into pastry shell. Add almond extract to cherry pie filling and carefully spoon over cheese layer. Chill to set.

Note: Graham cracker crust can be used.