1 Ready Crust Graham Cracker Pie Crust
1 8 ounce cream cheese, softened
1/4 cup sugar
1/4 cup Hershey's cocoa
1/4 teaspoon almond extract
1 cup nondairy whipped topping, thawed
1 can (21 ounces) cherry pie filling, chilled
Preheat oven to 350 degrees. Beat cream cheese until fluffy; add sugar and cocoa, mix well. Add egg and almond extract.
With a spatula, scrape filling into crust, spread evenly.
Bake 35 minutes. Cook and refrigerate. Just before serving top with nondairy whipped topping and cherry pie filling.