1 9-inch pie crust
1/4 cup almonds, chopped
14 ounce can of sweetened condensed milk
1/3 cup lemon juice
1 1/2 teaspoon vanilla extract
1 teaspoon almond extract
4 ounces frozen whipped topping
21 ounce can ruby red cherry pie filling
Press almonds into crust and bake according to package directions. When crust is done, set aside to use when cool.
In a large bowl stir together the sweetened condensed milk, lemon juice, vanilla and almond extract. Mix well. Fold in 4 oz. of frozen whipped topping. Top with cherry pie filling.
Pour the mixture into the baked crust and chill for a few hours.
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