|1/8 oz package cream cheese||1/4 cup sugar|
|1 Tablespoon flour||1/2 teaspoon vanilla|
|1 egg||1 18 oz package refrigerated sugar cookie dough (Pillsbury is best)|
|2 21 oz cans cherry pie filling (not lite)||1/2 teaspoon almond extract|
Heat oven to 375 degrees. In small bowl, combine cream cheese, sugar, flour, vanilla, and egg. Beat until well blended
Remove cookie dough from wrapper. Press dough evenly in bottom of 9 x 13 ungreased glass baking dish. Cover with waxed paper and roll with small water glass to spread the dough over the bottom of the baking dish. Top with cream cheese mixture.
Bake for 15 to 20 minutes until the edge begins to brown. (I cooked mine until the bottom was light golden color) Remove from oven and let cool.
In medium bowl, combine pie filling and almond extract. Mix well then spread over the cream cheese mixture.
Last updated 01/19/16 -- R Cordia