1/2 cup butter, softened
1 (10 ounce) package cream cheese
1/2 cup sliced almonds
1 cup margarine, softened
1 (8 ounce) can condensed cream of chicken soup
1 (16 ounce) can cherry pie filling
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in the bottom of a 9x13 inch casserole dish. Stir together the cream cheese, almonds and margarine until they are smooth. Pour cream over the cream cheese mixture. Cover and refrigerate about 1 hour.
Place the raspberry filling in the pan and set aside. Top the cake with the cherry pie filling, remaining cream cheese and almonds. Place a layer of baked crust over the stuffing and sprinkle with the reserved raspberry cream.
Bake in preheated oven for 40 minutes, or until toothpick inserted in center of cake comes out clean.