Crust:

2 boxes of graham cracker crumb mixes

Filling:

1 (8 oz.) pkg. philadelphia cream cheese
1/2 cup sugar
1 tbsp. lemon juice
1 tsp. almond extract
1 (8 oz.) container cool whip
1 can cherry pie filling

Crust: Double recipe on back of graham cracker crumb mix. Put into 9 by 13-inch pan. Pack firmly.

Bake at 350°F for 8 minutes. Cool completely.

Filling: Blend together softened cream cheese, lemon juice, sugar and almond extract until light an fluffy.

Fold in cool whip. Spread evenly over cooled crust. Top with one can of cherry pie filling.