1 1/2 c. graham cracker crumbs
3 tbsp. sugar
6 tbsp. (1/3 c.) butter, melted

Combine cracker crumbs, sugar and butter. Pat in 13 x 9 inch pan and cool in refrigerator. Fold together: 1 can sweetened condensed milk 1 tsp. vanilla 1/3 c. lemon juice 1 scant tsp. almond extract

Pour over cracker crust. Top with a large can instant pie filling of your choice (blueberry, cherry, peach, etc.) Refrigerate.