1 3/4 c. (16 oz. can) unsweetened red pitted cherries
1 tbsp. cornstarch
1/4 tsp. almond flavoring
12 (1 gram) pkg. Equal
3 pkg. (2 1/2 tbsp.) plain gelatin
2 tbsp. sugar
1 1/2 c. boiling water
12 (1 gram) pkg. Equal
1/3 c. lemon juice
12 (2 1/4 inch) graham crackers
3 tbsp. sugar
1/4 c. melted butter
2 lb. part skim milk ricotta cheese
2 tsp. vanilla
1/2 tsp. salt
12 (1 gram) pkg. Equal

Drain cherries well, reserving the juice. Add water to the juice, if necessary, to total 1 cup liquid. Set the cherries aside and mix the juice with the cornstarch, stirring until smooth. Cook and stir over moderate heat until mixture is clear and thickened and the starchy taste is gone. Remove from the heat, and add almond flavoring, 12 packages of Equal and cherries and refrigerate until needed.

Stir the gelatin and 2 tablespoons sugar together to blend well, add the boiling water and stir until the gelatin is dissolved. Add 12 packets of Equal and lemon juice and set aside a few moments until it begins to thicken.

Crush the graham crackers and place in a 9 x 13 inch cake pan along with 3 tablespoons sugar and melted butter. Mix with your fingers to blend well and then pat evenly in the bottom of the pan and set aside until needed.

Drain any excess liquid from the cheese but do not press it to remove any further liquid. Place the cheese in a bowl along with the salt, vanilla and 12 packets of Equal. Mix lightly until smooth. Add the gelatin mixture, which should be syrupy, and mix until smooth.

Pour the cheese mixture over the graham cracker crust and refrigerate until thick. Spread the cherry mixture over the filling.