- Cookie Base and Topping:
- 1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
- 1/4 cup cold butter or margarine
- 4 ounces cream cheese
- 1/2 cup sliced almonds
- Filling:
- 2 1/2 (8 ounce) packages cream cheese, softened
- 1/2 cup sugar
- 2 tablespoons Gold Medal® all-purpose flour
- 1 teaspoon almond extract
- 2 eggs
- 1 (21 ounce) can cherry pie filling
- Place cookie mix in bowl. Cut in butter and 4 ounces cream cheese, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of greased 13×9-inch pan.
- Bake at 350 degrees F for 12 minutes.
- Blend 20 ounces cream cheese, sugar, flour, almond extract and eggs in bowl until smooth.
- Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.
- Bake at 350 degrees F for 40 to 45 minutes. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Store covered in refrigerator.