1/2 lb. (32 to 34) marshmallows or 4 c. miniatures
1/4 tsp. salt
1 c. brown sugar, packed
1/4 tsp. almond extract
1 c. milk
1-1/4 c. flour
1/2 c. butter
1/2 c. whipping cream
1 lb. 6 oz. can cherry pie filling

Melt marshmallows with milk in top of double boiler. Chill until completely cold and slightly thickened. Combine flour, brown sugar and salt. Cut into butter until particles are fine. Place mixture in a 12 x 8 inch or 13 x 9 inch pan. Bake at 400 degrees for 10 to 12 minutes, stirring occasionally until golden brown. Cool.

Remove 1/2 cup of mixture. Press remainder into bottom of pan. Beat whipping cream with almond extract until thick. Fold cooled marshmallow mixture into whipped cream. Turn 2/3 mixture into pan; spread to cover crumb layer. Spoon can of cherry pie filling over marshmallow layer. Top with remaining marshmallow mixture. Sprinkle reserved crumbs over top. Chill at least 6 hours or overnight. If desired, any pie filling may be substituted.