2 (8 oz.) pkgs. cream cheese, room temperature
2 1/2 c. milk
2 pkgs. instant vanilla pudding
1 tsp. vanilla or almond extract

Beat cheese with 1/2 cup milk. Add puddings and milk (2 cups) and extract. Mix until thick. Pour into 2 graham cracker crust pie shells and divide 1 can cherry pie filling and put on top. Refrigerate. Serves 12.