French Cherry Pie

1 cup (8 oz.) sour cream

1/4 teaspoon almond extract

1 package vanilla instant pudding

1 baked 9“ pie shell, cooled

1 can (21 oz.) cherry pie filling

Combine milk, sour cream and almond extract in bowl. Add pudding mix. Slowly beat with rotary beater, or at low speed of electric mixer, until well blended—about 1 minute. Pour into pie shell. Chill 2 hours. After cutting pie into wedges, spoon cheery pie filling over each serving