Cherry Fruit Crunch

For Crust:
1 C. butter, softened
2 C. flour
1-1/2 C. brown sugar
1/2 C. slivered chopped almonds

For Filling:
1 pint whipping cream
1 C. powdered sugar
8 oz. cream cheese, softened

For Topping:
4 C. sweet cherries, pitted
3/4 C. sugar
1/4 C. cornstarch
1 C. water
1/2 t. almond extract

Heat oven to 400°. Combine all ingredients for crust, press into a 13x9" baking pan. Bake for 15 minutes; cool.

For filling, whip cream and add sugar; fold in cream cheese. Spread on top of cooled crust; refrigerate.

For topping, combine cherries & sugar in saucepan over medium heat. Whisk cornstarch into water; add to cherries. Stir to remove lumps; cook until thick. Stir in extract. Cool & spread over cheese mixture; chill several hours or overnight. Cut into bars to serve.

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