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French Cherry Pudding Pie

• 2 cups cold milk
• 1 cup sour cream
• 1/4 teaspoon almond extract
• 1 package vanilla instant pudding mix (6-serving size)
• 1 baked 9-inch vanilla wafer crumb crust, cooled*
• 1 can cherry pie filling (21-oz.)

Instructions:
Combine milk, sour cream and almond extract in bowl. Add pie filling mix.
Beat slowly with a rotary beater or low speed of mixer till well blended, 1 minute. Quickly pour into pie crust. Chil 2 hours. Spoon cherry pie filling over each serving, or in a ring around edge of pie filling.

*Vanilla Wafer Crust: Combine 1-1/4 cups fine vanilla wafer crumbs, 4 teaspoons sugar and 1/4 cup melted butter or margarine. Press firmly on bottom and sides of a 9-inch pie pan. Bake at 375 F. for 8 minutes. Cool.