2 c. vanilla wafer crumbs (about 46 wafers)
1 c. butter, softened
2 c. powdered sugar
4 eggs
1/2 c. diced blanched almonds
1 c. whipping cream
1/4 c. each red and green cherries, drained and chopped

Spread evenly 1 cup vanilla wafer crumbs in 9-inch square pan.

Cream butter thoroughly. Add sugar gradually and continue beating until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. (Slight separation of mixture is normal.) Stir in almonds. Spread creamed mixture over crumbs in pan. Sprinkle additional 3/4 cup wafer crumbs evenly over surface.

Beat whipping cream until thickened. Fold in chopped cherries. Spread over second crumb layer. Sprinkle remaining 1/4 cup wafer crumbs over whipped cream. Garnish with whole maraschino cherries. Refrigerate 4 or more hours or freeze for later use. To serve, cut with knife dipped in water.

NOTE: I couldn't find green cherries, so I used all red cherries.