1 (9 inch) baked pie shell, baked or graham cracker
1 (1/2 pt.) whipped cream, whipped
1 c. powdered sugar
1 can cherry pie filling
2 (3 oz.) pkgs. cream cheese
1 tsp. vanilla
1/4 tsp. almond extract

Cream the cheese. Add the sugar and vanilla. Beat until smooth. Whip cream and fold into cheese mixture. Put into cooled pie shell. To one can pie filling, add 1/4 teaspoon almond extract, then spread over cheese mixture. Refrigerate 4 hours.