1 pie shell, baked
1/2 c. slivered almonds
1 can Eagle Brand Milk
1/3 c. lemon juice
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 c whipping cream, whipped

Press almonds into pie shell. Bake. Cool. Combine Eagle Brand milk, lemon juice, vanilla and almond extract. Stir until mixture thickens. Fold in whipped cream. Spoon into cooled shell. Top with glaze.

CHERRY GLAZE:

2 c. pitted tart cherries, drained
2/3 c. cherry juice
1/4 c. sugar
1 tbsp. cornstarch

Set aside drained cherries. Mix thoroughly sugar and cornstarch. Blend cherry juice with sugar and cornstarch. Cook over low heat, stirring constantly until mixture is thickened and clear. Add cherries and spread over cream filling. Chill.