2 c. flour
1 c. butter, soft
1/2 c. powdered sugar
1/8 tsp. salt

TOPPING:

1 can cherry pie filling
3/4 c. sour cream
2 tsp. almond extract
3/4 c. slivered almonds, toasted

Beat crust ingredients at low speed until crumbly. Spread in ungreased 9 x 13 inch pan. Bake at 350 degrees for 20 minutes.

Mix topping ingredients together and pour on baked crust. Sprinkle almonds over top and bake again for 15 to 20 minutes. Cool completely before cutting.