Layered Cherry Almond Pie serves 8 From Make a Joyful Table
2 cups (one 16 oz can) tart red cherries, packed in water, drained and 1/2 cup liquid reserved 3/4 cup water 1 (4 serv) pkg. Jello s/f cherry gelatin 1 (4 serv) pkg. Jello s/f instant vanilla pudding mix 1 1/2 tsp. almond extract (divided) 1 (8 oz) pkg. Philadelphia f/f cream cheese 1/4 cup pourable Sugar Twin 1 cup Cool Whip Lite (divided) 1 (6 oz) Keebler graham cracker piecrust 3 - 4 drops red food coloring 1/4 cup (1 oz) sliced almonds
In a medium saucepan, combine reserved cherry liquid and water. Bring mixture just to a boil Remove from heat. Add dry gelatin. Mix well to dissolve gelatin. Place saucepan on a wire rack and allow mixture to cool completely. Add dry pudding mix. Mix well using a wire whisk. Stir in 1 tsp. almond extract and cherries. Set aside. In a medium bowl, stir cream cheese with a spoon until soft. Add Sugar Twin, 1/4 cup Cool Whip Lite and remaining 1/2 tsp. almond extract. Mix well to combine. Spread cream cheese mixture evenly into piecrust. Spread cherry mixture over top. Refrigerate for at least 2 hours. In a small bowl, combine remaining 3/4 cup cool Whip Lite and red food coloring. Spread mixture evenly over cherry layer. Evenly sprinkle almonds over top. Refrigerate for at least 15 minutes. Cut into 8 servings.
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