1 (8 or 9 inch) pie crust
1 (20 oz.) can cherry pie filling

TOPPING:

3 oz. cream cheese
2 tbsp. lemon juice
2/3 c. evaporated milk
1/4 c. sugar
1/2 tsp. almond extract
1/4 c. sliced almonds

Prepare shell; bake and cool. Add cherry pie filling. Chill evaporated milk until almost frozen. Mix with sugar and almond extract. Beat until stiff. Mix cream cheese and lemon juice until smooth. Beat into milk mixture (use low speed). Put on top of pie filling. Top with almonds.