2 env. whip topping mix
2 (3 oz. each) cream cheese
3 c. powdered sugar
1 tsp. lemon juice
1/2 tsp. salt
1 can cherries (20 oz.)
1 tsp. almond flavoring
2 baked 8 inch pie shells

Whip topping by envelope directions. Refrigerate. Mix cream cheese, sugar, lemon juice and salt until fluffy. Fold in whip topping. Spread mixture in baked pie shells. Refrigerate for 1 hour. Mix almond flavoring with cherry filling by stirring. Spread over pie filling, refrigerate for 2 hours.