2 baked cold pie crusts
1 can Eagle Brand milk
1/3 c. lemon juice
1 tsp. vanilla
1/2 tsp. almond extract
1 box Dream Whip
2 cans sour pie cherries
1/2 c. sugar
2 rounded tbsp. cornstarch

Mix Eagle Brand, lemon juice, vanilla and almond extract together until smooth. Mix Dream Whip according to directions. Fold into filling. Pour into shells, let settle.

Drain juice from cherries and add sugar and cornstarch to juice. Cook until clear and thickened. Remove from heat and add cherries to sauce. Cool. Pour cherries over filling. Refrigerate. Serves 16.