I won a baking contest with this recipe. I was a runner up! I just made it and took this picture before putting the crumb mixture on top. So rich and good!
1 cup of flour
3/4 cup chopped pecans
1/4 cup brown sugar, firmly packed
1/2 cup butter, softened
8 oz. pkg. cream cheese, softened
1/2 tsp. almond extract
1 cup powdered sugar
21 oz. can cherry pie filling
1 cup whipped cream, whipped, sweetened
Preheat oven to 375 degrees. Combine first four ingredients. Pour into 9x13" pan. Bake for 15-20 minutes until golden brown. Stir once during baking. Reserve 1/2 cup crumbs for top. Using spoon, firmly press remaining warm crumbs into ungreased 9 or 10" pie pan. Chill. In medium bowl blend cream cheese, almond extract and powdered sugar until smooth. Spread over cooled crust. Fold pie filling into whipped cream. Spoon over cream cheese layer. Sprinkle with reserved crumb mixture. Chill several hours.
Note: Do not substitute whipped topping for whipped cream. It will not have the right consistency.