2 c. graham cracker crumbs
1 c. butter, melted
2 eggs
1 (21 oz.) can cherry pie filling, chilled
1 can Eagle Brand milk
1/2 c. cocoa
1 tsp. baking powder
1 c. finely chopped almonds
1/4 c. water
1/2 tsp. almond extract
1 (4 oz.) container non-dairy whipped topping, thawed

Preheat oven to 350 degrees. In a large mixing bowl, combine all ingredients except pie filling and whipped topping; mix well. Pour into 2 well-greased and floured 8-inch round cake pans. Bake 25 minutes or until a pick inserted in the middle comes out clean. Remove from pans; cool thoroughly.

Place 1 cake layer on serving plate, top side up. Top with half of the pie filling. Top with second layer, then remaining pie filling to within 1/2 inch of the edge. Frost side and 1/2 inch rim on top of cake with whipped topping. Cover; chill 6 to 8 hours before serving. Store cake covered in refrigerator.