CRUST:

1 c. flour
1/2 c. butter, soft
2 tbsp. sugar
3 tbsp. walnuts, finely chopped

Combine above as for a pie crust. Press into a 9 x 13 inch pan to bake at 350 degrees for 10 to 15 minutes. Let cool.

FILLING:

1 (8 oz.) pkg. cream cheese
2/3 c. powdered sugar
1/2 tsp. almond extract
1 tsp. vanilla

Make 2 envelopes of Dream Whip as directed on package. Fold this into the cheese mixture. (I use electric mixer.) Spread over crust.

TOPPING:

Soften 1 envelope Knox gelatin in 1/4 cup cold water. Heat 1/2 cup hot water with 1/2 cup sugar. Bring to a boil and add the gelatin mixture. Stir in 1 can cherry pie filling and one (1 pound) package frozen raspberries cut into small chunks with knife. Before adding, allow to congeal a minute. Pour over the filling in the pan and refrigerate 8 hours before serving.