6 uncooked lasagna noodles
Two 8-oz. pkg. cream cheese softened
1/2 cup sugar
1/2 cup milk
1/2 teaspoon almond extract
21-oz. can cherry pie filling
1/2 cup quick-cooking or old-fashioned oats,
1/2 cup packed brown sugar
1/2 cup chopped pecans,
3 tablespoon. softened butter,
1 tablespoon flour
Streusel: In a bowl combine the quick-cooking or old-fashioned oats, packed brown sugar, chopped pecans, softened butter, and flour. Mix until crumbly. Set aside until ready to use.
Heat oven to 325. Grease 11x7x1 1/2” rectangular baking dish. Cook and drain
noodles as directed on package. In the bowl of an electric mixer combine t the cream cheese and sugar. Mix medium speed about 30 seconds or until fluffy. On a low speed beat in the milk, almond extract and eggs and continue beating for about 30 seconds or until smooth. Spread about 1/2 cup of the pie filling on the bottom of the prepared baking dish.
Top the filling with 3 noodles. Pour half of the cream cheese mixture (about 1 1/2 cups) over noodles. Spread half of the remaining pie filling (about 3/4 cup) over cream cheese mixture. Repeat layers, starting with remaining 3 noodles.
Sprinkle the top with the Streusel mixture. Bake 50-55 minutes or until knife inserted in center comes out clean. Let stand 15 minutes. Serve warm or cool. Serves 6.