For crust: mix all ingredients together. Press into the bottom of a buttered 2 qt. glass dish. Bake at 325 degrees F for 15-20 minutes. Cool.
For filling: combine milk and lemon juice. Stir until well blended. Add vanilla and fold in whipped cream. Pour over cooled crust. Refrigerate. When firm, cover with cherry glaze.
For glaze: combine cherry juice, sugar and cornstarch and cook until thick. Remove from heat and add food coloring, cherries and almond extract. Cool and spread over filling. Chill overnight.
By Robin from Washington, IA
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