CHERRY OREO ICEBOX CAKE

INGREDIENTS:

8 ounce package cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon almond extract
16 ounce container Cool Whip, thawed and divided
21 ounce can cherry pie filling
1 package Dark Chocolate Oreos (32 cookies)
1/2 cup milk

INSTRUCTIONS:

Beat the cream cheese, sugar, and extract until creamy. Mix in 1 cup pie filling.
Fold in 3 cups Cool Whip gently.
Spread 2 Tablespoons of the remaining Cool Whip on the bottom of an 8×8 pan.
Dip 16 Oreos, one at a time, in the milk and place in prepared pan.
Spread half of cherry filling on top of the cookies.
Repeat again with the rest of the Oreos. Top with remaining cherry filling.
Spread the rest of Cool Whip on top and refrigerate for at least 6 hours or overnight.