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Makes 1 pie; 8 wedges

1 (3-ounce) package instant vanilla pudding mix
1 (3-ounce) package cherry gelatin
1 teaspoon almond extract
1-1/2 cups milk
1 (21-ounce) can cherry pie filling
1 cup whipped topping
1 (9-inch) graham cracker crust

Combine dry pudding mix, dry gelatin, almond flavoring and skim milk.

Use a wire whisk to blend.

Gently fold in pie filling and whipped topping.

Spread into graham cracker crust.

Refrigerate at least 2 hours.

Garnish with toasted almond slices, if desired.

Recipe courtesy of the Cherry Marketing Institute

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