1 1/2 c. finely ground almonds
1/4 c. butter, melted
1/4 c. powdered sugar
1 tsp. WATKINS Orange Extract
3/4 tsp. WATKINS Cinnamon
1 (21 oz.) can cherry pie filling
3/4 c. whole cranberry sauce
3 tbsp. granulated sugar
1 tsp. WATKINS Lemon Extract
1 1/2 tsp. unflavored gelatin
2 pkgs. (one 8-oz. and one 3-oz.) cream cheese, softened
6 tbsp. plain yogurt
6 tbsp. powdered sugar
2 tsp. WATKINS Almond Extract
Sliced almonds for garnish

Thoroughly combine almonds with butter, the 1/4 cup powdered sugar, Orange Extract and Cinnamon. Pat into bottom and sides of 10-inch pie plate or 9-inch springform pan. Bake at 350 degrees for 10-12 minutes or until lightly browned; cool.

In medium saucepan, combine cherry pie filling, cranberry sauce, granulated sugar, Lemon Extract, and gelatin. Heat just to boiling, stirring constantly. Chill until mixture just begins to thicken.

Meanwhile, blend cream cheese, yogurt, powdered sugar and Almond Extract; spread over cooled crust. Spoon cooled fruit filling over cheese; chill until firm (about 6 hours). Before serving, arrange almonds over filling, leaving 1 inch border around edge. Makes 8 to 10 servings.