Cherry Cream Pie

http://betsylife.com/2012/07/10/cherry-cream-pie-granola-crust/

Cherry Cream Pie with a Granola Crust

For the crust:

2 c. Sunbelt Bakery Lowfat granola cereal **I had to pick the raisins out of this particular box
5 T. butter, melted

Pulse the granola in a food processor until it has a less chunky, more crumbly consistency. Mix the melted butter and granola then press into the bottom of a 9 inch pie plate. Bake for 8-10 minutes at 350 degrees until golden brown. Cool.

For the cherry pie filling: Recipe from My Baking Addiction

5 to 6 cups fresh pitted cherries, about 2 1/2 to 3 pounds
1/2 cup water
2 tablespoons fresh lemon juice
2/3 cup granulated sugar
4 tablespoons cornstarch
1/4 teaspoon almond extract

In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. Stir in almond extract. Cool slightly before using as a topping.

For the pie:

8 oz cream cheese, softened
1 c. confectioners sugar
1 tsp. vanilla extract
8 oz. frozen whipped topping thawed
granola pie crust
16 oz cherry pie filling

In an electric mixer, beat the cream cheese and the powdered sugar until combined. Add vanilla and beat 2 minutes. Gently fold in whipped topping. Transfer mixture into the pie crust. Top the filling with the cherries. Refrigerate for at least one hour before serving.