1 cup graham cracker crumbs
⅓ cup dry unseasoned bread crumbs
¼ cup sugar
6 tablespoons butter, melted
2 (21-oz.) cans cherry pie filling with extra fruit
1 tablespoon cornstarch
1 tablespoon water
1 (15¼-oz.) can pineapple tidbits, drained
½ teaspoon almond extract
⅓ cup sliced almonds
Combine graham cracker crumbs, bread crumbs, sugar and butter; blend well.
Press mixture on bottom and up sides of a 9-inch glass pie plate.
Place dish on non-stick metal tray.
Cook for 4 minutes according to your Advantium model's cooking settings.
Discard ½ cup sauce from the pie filling.
In a 2-quart round casserole dish, combine cornstarch and the remaining pie filling, stirring until smooth.
Cook for 2 to 4 minutes according to your Advantium model's cooking settings or until thickened, stirring twice.
Add pineapple tidbits and almond extract to pie filling; spoon mixture into crumb crust.
Cook for 20 to 23 minutesCook according to your Advantium model's cooking settings or until filling just begins to bubble around the edges.
Cool on wire rack.
Top with sliced almonds and whipped topping before serving.