1 1/4 c. graham cracker crumbs
1/3 c. butter, melted
1 (8 oz.) cream cheese
1/2 c. powdered sugar
1 tbsp. milk
1/4 tsp. almond extract
1 can (21 oz.) cherry pie filling

Combine crumbs and butter. Press into bottom of 9 inch square pan. Refrigerate. Combine softened cream cheese, sugar, milk and extract; mix until well blended. Spread on crust. Spread pie filling on top of cream cheese layer. Refrigerate several hours.