Cherry Oreo Icebox Cake

Cherry Oreo Icebox Cake 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 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 8x8 pan. Dip 16 Oreos, one at a time, in the milk and place in prepared pan. Spread half of cream cheese mixture on top of the cookies. Repeat again with the rest of the Oreos. Top with remaining cream cheese mixture. Spread the rest of Cool Whip on top and refrigerate for at least 6 hours or overnight. Garnish with the extra pie filling right before serving, if desired.