Arrange half the crackers on the bottom of 9 x 13-inch pan (3L), cutting
crackers to fit if necessary.
Beat cream cheese at low speed of electric mixer until smooth. Gradually
beat in 1 cup of the milk.
In another bowl combine pudding mix and remaining 2 cups of milk and almond
extract; whisk until well blended. Add to cream cheese mixture and blend well.
Fold in topping.
Spread half of the pudding mixture over crackers. Arrange second layer of
crackers on top. Top with remaining pudding mixture.
Freeze for 2 hours.
Let stand at room temperature 20 minutes before cutting into squares. Spoon
cherry pie filling over each square if desired.