Cherry Cream Pie

Directions

1. 1
   Bake pie shell.
2. 2
   Beat pudding and pie filling, whipped topping mix, milk and almond extract in 2 1/2-quart bowl on low speed until blended.
3. 3
   Beat on high speed until soft peaks form, about 3 minutes.
4. 4
   Fold in cherries.
5. 5
   Pour into pie shell.
6. 6
   Refrigerate until firm, at least 2 hours.
7. 7
   Top each serving with 1/2 cup reserved syrup.
8. 8
   Makes 8 servings, 360 calories per serving.