Cherry Mallow Pie
2 ½ cups (1 pound 5 oz. can) cherry pie filling 
1 tablespoon lemon juice 
½ teaspoon almond extract
1 9-inch graham cracker pie shell 
2 cups miniature marshmallows 
¼ cup milk 
½ teaspoon vanilla 
8-ounce container Cool Whip 
Combine pie filling, lemon juice and almond extract; pour into 
graham cracker pie shell - chill. Melt marshmallow with milk in 
small saucepan over low heat, stirring continually until smooth. 
Add vanilla, chill until thickened. Fold in cool whip and spread over pie filling. Chill until firm.