Ingredients
1
package (8 oz) cream cheese, softened
1/4
cup sugar
1
tablespoon all-purpose flour
1/2
teaspoon vanilla
1
egg
1
roll (18 oz) refrigerated sugar cookies
2
cans (21 oz each) cherry pie filling
1/2
teaspoon almond extract
Preparation
Heat oven to 375°F. In medium bowl, beat filling ingredients with electric mixer on medium speed until well blended; set aside.
Remove cookie dough from wrapper; place in ungreased 13x9-inch pan. With floured fingers, press dough evenly in bottom of pan. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Spoon and spread filling evenly over crust.
Bake 17 to 20 minutes or until edges begin to brown. Cool completely, about 40 minutes.
In another medium bowl, mix topping ingredients; spread over top. Store in refrigerator.
