2 (3 oz.) pkg. ladyfingers
2 tbsp. white grape or apple juice
1 (8 oz.) pkg. cream cheese, softened
2/3 c. sugar
1 tsp. almond extract, divided
2 c. whipped cream
1 (20 oz.) can cherry pie filling or fresh cut up strawberries with strawberry glaze
toasted sliced almonds and whip cream (to garnish with)

Brush ladyfingers with juice and place a layer around the sides and bottom of a lightly greased 9-inch spring-form pan.

In a mixing bowl, beat cream cheese until smooth. Add sugar and 1/2 teaspoon of extract. Beat on medium for 1 minute. Fold in whipped cream. Spread half over ladyfinger crust. Arrange remaining ladyfingers in a spoke-like fashion. Spread evenly with remaining cream cheese mixture. Cover and chill for a couple hours or overnight.

Combine the pie filling and remaining extract; spread over the cream cheese layer. Chill at least 2 hours. To serve, remove sides of pan. Garnish with almonds and whipped cream.