1 c. graham crackers
1/4 c. melted butter (butter)

Combine cracker crumbs and butter. Place in 9" layer pan. 1/2 c. 10X confectioners' sugar 2 tbsp. milk 1/2 tsp. almond extract

To softened cream cheese add sugar, milk and extract. Mix well until well blended with mixer. Spread mixture on graham cracker crumbs, sprinkle with 1/2 cup chopped pecans. Put layer of Cool Whip over nuts. Combine 2 cups (1 lb. 6 oz. can) cherry pie filling and 1/2 teaspoon almond extract; spread over Cool Whip. Sprinkle with graham cracker crumbs and put Cool Whip in center and sprinkle with pecans. Chill until time to serve.