1 1/2 c. flour
3/4 c. margarine
1/2 c. nuts

Mix and put in 9 x 13 pan, pat. Bake at 325° for 15 minutes. Cool.

8 oz. Philadelphia cream cheese
1 c. powdered sugar
1 tsp. vanilla
6 oz. Cool Whip
1 can cherry or blueberry pie filling
2 Tbsp. melted butter
1/2 tsp. almond extract

Soften cream cheese. Add powdered sugar, vanilla and Cool Whip. Spread on crust. Spread pie filling on cream cheese mixture. Put over melted butter and almond extract. Refrigerate.