Heavenly Pie

This recipe was given to me by Kathryn Miller. Spendy to make, rich to eat, but delicious. A great alternative to a birthday cake or graduation cake. Would even be good for a large family picnic.

Crust:
2 c flour
3/4 c chopped pecans
2 sticks oleo
1/2 tsp vanilla extract
1/4 tsp almond extract

Filling:
1 - 8 oz package neufchatel
2 3/4 c powdered sugar
1 - 12 oz Cool Whip tub

Topping:
2 cans cherry pie filling.

Add extracts to oleo and cut into flour. Add pecans, mix and press into a 13 x 9 x 2 inch pan. Bake 30-40 min at 350 degrees. Let cool.

Mix cream cheese and powdered sugar with electric mixer. Fold in Cool Whip, spread on crust. Top with cherry pie filling, and chill overnight.

Alternative topping:
2 cans sour pitted cherries (drain and reserve 1/2 c juice)
1/2 c juice from cherries
3/4 c sugar + 2 T sugar
5 T cornstarch
1/2 tsp almond extract
1 tsp cinnamon

Combine in medium saucepan and heat until thickened. Let cool before spreading on filling.
Do not substitute a margarine whipped with water or the crust will be too hard to cut.
Heavenly Pie must be kept refrigerated. Not sure how long this will keep in the fridge, since there is never more than a little left over.