2 c. unsifted all-purpose flour
1/4 c. packed brown sugar
1/2 c. butter
1/2 tsp. unflavored gelatin
1/2 tsp. almond extract
1/2 c. chopped nuts
1/2 c. sugar
1/2 tsp. baking soda
1 tbsp. water
1 (20 oz.) can prepared cherry pie filling
1/4 c. flaked coconut

Combine flour, sugars, and soda in large mixing bowl. Cut in butter with pastry blender until crumbly. Reserve 1 cup of crumbs. Press remaining crumb mixture into bottom of greased 12 x 8 inch glass baking dish. Microwave (high), uncovered, 4 to 5 minutes or until mixture is heated and set, rotating dish once or twice.

Combine water and gelatin in small glass cup. Let stand a few minutes to soften. Microwave on high, uncovered, 1/4 to 1/2 minute or until gelatin is dissolved. Mix hot gelatin into pie filling; stir in extract. Spoon pie filling onto crust, spreading evenly. Combine reserved crumbs with nuts and coconut. Sprinkle evenly over cherries. Microwave on high, uncovered, 5 to 6 minutes or until bubbly, rotating dish once or twice. Cool and refrigerate. Cut into 1 1/2 inch squares. About 40 bars.