1 prepared 9 inch graham cracker crust
8 oz. cream cheese
2 tbsp. pineapple juice
1/4 tsp. almond extract
1/3 c. plain yogurt
1/3 c. sour cream
1 can cherry pie filling
1 can crushed pineapple
1/4 c. chopped almonds

Blend cream cheese, pineapple juice, almond extract, yogurt and sour cream until smooth and creamy. Add 1/2 cup of the pie filling and mix well. Pour filling into pie shell. Combine chopped almonds and pineapple and spoon around edges to make a nice ring. Spoon remaining cherry pie filling in center of pie. Chill for 2 hours. Serves 6-8 people.