1 (6 oz.) pkg. cherry Jello
2 c. boiling water
1 c. cold water
2 tbsp. lemon juice
1/2 tsp. almond extract
1 (21 oz.) can cherry pie filling

TOPPING:

1/2 c. sugar
1/2 c. dairy sour cream
1 (8 oz.) pkg. cream cheese, softened

In large bowl, dissolve Jello in boiling water. Stir in cold water, lemon juice, almond extract and pie filling. Pour into ungreased 13 x 9 inch baking dish. Refrigerate until firm. In small bowl combine topping. Beat until smooth. Spread over firm gelatin. Refrigerate until ready to serve.