1 (19 ounce) can cherry pie filling
2 tablespoons butter
1 (8 ounce) package cream cheese, softened
3 cups shredded sliced almonds
1/2 cup butter
1 (8 ounce) package cream cheese, softened
1 cup milk
1 (3 ounce) package instant vanilla pudding mix
Line a 9 inch square pan with aluminum foil. Lightly grease no less than eight 9 inch squares of waxed paper, large enough to fit onto foil.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the flour, then gradually beat in the milk, one cup at a time, mixing well after each addition. Mix in pudding mix, then pour mixture into prepared pan.
Bake in preheated oven for 50 minutes, or until a toothpick inserted in center of pie comes out clean. Serve warm or cold, depending on your preference. Cool before cutting into squares.