2 1/4 c. graham cracker crumbs
2/3 c. butter, melted
2 (8 oz.) pkg. cream cheese
1 1/2 c. sifted confectioners sugar
2 tbsp. milk
2 tsp. almond extract
1 c. chopped pecans
2 c. heavy cream
2 (1 lb., 8 oz.) cans cherry pie filling

Combine crumbs and butter. Press into 15 1/2 x 10 1/2 inch jelly roll pan. Combine softened cream cheese, 1 cup sugar, milk and 1 teaspoon almond extract; mix until well blended. Spread mixture on graham cracker crust; sprinkle with nuts. Combine cream and remaining sugar; whip until stiff. Spread whipped cream over nuts. Combine pie filling and remaining almond extract; spread over whipped cream. Chill. Makes 24 servings.