1 stick pie crust mix, or your own
1/2 c. slivered almonds
15 oz. can Eagle Brand condensed milk
1/3 c. lemon juice
1 tsp. vanilla
1/2 tsp. almond extract
1/2 c. whipping cream, whipped
2 c. pitted cherries, drained
2/3 c. cherry juice
1 tbsp. cornstarch
2-3 drops red food coloring, or use a can or cherry pie filling

Mix pie crust mix as directed except add chopped almonds with water. Prick sides of pie crust only. Bake as directed. Cool. Combine Eagle Brand milk (you must use sweetened condensed milk only), lemon juice, vanilla and almond extract. Fold in whipped cream and spoon into cool pie shell. Top with Cherry Glaze.

CHERRY GLAZE:

Set aside drained cherries. Blend cherry juice with sugar and cornstarch. Cook over low heat. Stir constantly until mixture thickens and clears. Add cherries and food coloring. Spread over cream pie filling of pie. Chill.