POUR milk and 1/4 tsp. of the extract into large bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended.
STIR in whipped topping and 1 Tbsp. of the almonds. Mix cherry pie filling and remaining 1/4 tsp. extract. Spoon pudding mixture and pie filling alternately into 8 dessert glasses.
REFRIGERATE until ready to serve. Garnish with remaining almonds.