Ingredients

• 40 Graham crackers
• 2 (8 ounce) packages cream cheese, softened
• 3 cups cold milk, divided
• 2 (4-serving size) boxes jello vanilla instant pudding
• 1 teaspoon almond extract
• 1 container Cool Whip whipped topping, thawed
• 1 (19 ounce) can cherry pie filling

Instructions

1. Arrange half the crackers on the bottom of 9 x 13-inch pan (3L), cutting crackers to fit if necessary.
2. Beat cream cheese at low speed of electric mixer until smooth. Gradually beat in 1 cup of the milk.
3. 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.
4. Spread half of the pudding mixture over crackers. Arrange second layer of crackers on top. Top with remaining pudding mixture.
5. Freeze for 2 hours.
6. Let stand at room temperature 20 minutes before cutting into squares. Spoon cherry pie filling over each square if desired.