Cherries and Cream Cake
8 ounce package cream cheese, softened
½ cup sugar
¼ teaspoon almond extract
½ cup all-purpose/unbleached flour
¼ cup brown sugar, packed firmly
3 tablespoons margarine, softened
21 ounce can cherry fruit pie filling
½ cup chopped pecans
Heat oven to 375 degrees F. Separate dough into 2 long rectangles. Place in ungreased 13×9 inch pan; press over bottom to form crust. Seal perforations. Bake for 5 minutes and remove from oven.
In a small bowl, combine cream cheese, sugar and almond extract; blend until smooth. Spread over dough then spoon fruit filling evenly over cream cheese mixture. Lightly spoon flour into measuring; level off. In medium bowl, combine flour, brown sugar and margarine; mix until crumbly. Stir in pecans; sprinkle crumb mixture over fruit filling. Return to oven and bake an additional 25-30 minutes or until golden brown. Cool completely; cut into squares. If desired serve with whipped cream and garnish with pecans and mint.