8 oz. pkg. nonfat cream	8 oz. container nonfat whipped
cheese, softened	topping, thawed
1/3 cup powdered sugar	9 in. low-fat graham cracker pie crust
¼ tsp. vanilla extract	1 cup light cherry pie filling
¼ tsp. almond extract

Combine cream cheese, powdered sugar, vanilla extract and almond extract in medium; beat with electric mixer until creamy and smooth. Fold in whipped topping and mix lightly. Spoon mixture into prepared crust; cover and refrigerate at least 2 hours. Top with cherry pie filling; pie can be refrigerated overnight or served immediately.