1In medium bowl, combine pie filling, sugar and almond extract. Refrigerate.
2In heavy medium sauce pan, combine sugar, egg yolks, cornstarch and milk; beat until well blended. Cook mixture over medium high heat, stirring constantly for about 15 minutes or until thickened. Remove from heat. Stir in butter and vanilla. Pour into prepared pie shell. Refrigerate until firm.
3Spoon pie filling onto vanilla filling. Top with Cool Whip, if desired. Store pie in refrigerator.
Note: Let the pie set overnight. If you need to serve it sooner, after the vanilla cream filling is set, slice the pie. Then top it with the cherries & Cool Whip.