Crust:

1 c. flour
1/4 c. packed brown sugar
1/2 to 1 c. chopped nuts
1/2 c. softened butter

Blend all and bake for 15 to 20 minutes at 375°F on a greased cookie sheet. After browned, remove from oven and press into a 10-inch pie pan, reserving 1/2 cup for topping.

Filling:

8 oz. soft cream cheese
1 c. powdered sugar
1 21-oz. can cherry pie filling
1/2 tsp. almond extract
1 c. whipping cream (whipped)

Mix cream cheese, almond extract and powdered sugar together and spread over cooled crust. Fold cherry pie filling into whipped cream and spread on top of cream cheese mixture. Sprinkle remaining crust mixture on top. Chill at least 2 hours before serving.