°1 pouch Betty Crocker™ Sugar Cookie Mix
°125 ml (1/2 cup) cold butter
°2 packages (250 g each) softened cream cheese
°125 ml (1/2 cup) sugar
°30 ml (2 tbsp.) all-purpose flour
°5 ml (1 tsp) vanilla
°1 can cherry pie filling
°75 ml (1/3 cup) sliced almonds
Preheat oven 175°C (350°F). Spraying 33 x 23 cm (13 x 9 in) pan with cook spray. Place cookie mix in large bowl. Add the butter using a pastry blender (or by taking 2 table knives and passing them over the mixture each in one direction), until the mixture is coarsely crumbly. Reserve 375 ml (1 1/2 cups) of this batter for the filling. Press remaining batter evenly into bottom of pan. Cook for 10 minutes. Let cool.
Meanwhile, in a large bowl, beat cream cheese, sugar, flour, vanilla and egg with an electric mixer on medium speed until smooth. Spread cream cheese mixture evenly over partially baked crust. Spoon cherry pie filling evenly over cream cheese layer.
In a small bowl, combine the reserved 375 ml (1 1/2 cups) of the lumpy mixture and the almonds. Sprinkle over pie filling.
Bake for 40 to 45 minutes or until lightly browned. Let cool for 30 minutes. Refrigerate for about 2 hours or until cold. Cut into 6 rows and 4 columns. Cover and store in the refrigerator.