1 1/4 cups graham cracker crumbs
1/2 cup granulated sugar, divided
1/3 cup butter or margarine, melted
1 package (3 ounces) cream cheese, softened
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
2 cups frozen whipped topping, thawed
1 can (21 ounces) cherry filling and topping
1/2 teaspoon almond extract
Combine graham cracker crumbs, 1/4 cup of the sugar and melted butter in a mixing bowl; mix well. Press crumb mixture firmly into the bottom of a 9x9x2-inch baking pan. Let crust chill while preparing the rest of the ingredients.
Put cream cheese, remaining 1/4 cup sugar, lemon peel and vanilla in a medium mixing bowl. Beat with an electric mixer on medium speed 2 to 3 minutes, or until smooth. Fold in whipped topping. Pour into prepared crust.
Combine cherry filling and almond extract. Pour over cheese filling. Refrigerate, covered, ready to serve.
Makes 9 servings.