1 (21 oz.) can cherry pie filling
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1 teaspoon almond or vanilla extract
1/2 cup cold butter plus 2 Tbsp., divided
2 1/2 cups biscuit baking mix, divided
1/2 cup firmly packed brown sugar
1/2 cup chopped nuts
Combine pie filling, sweetened condensed milk, and almond extract in medium bowl. Place 2 cups biscuit mix in large bowl. Cut in 1/2 cup butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cherry mixture. Spread into 9x13-inch pan sprayed with no-stick cooking spray.
Combine remaining 1/2 cup biscuit mix and brown sugar in small bowl. Cut in remaining 2 tablespoons butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle evenly over cherry mixture.
Bake at 350 degrees for 60 to 70 minutes or until golden brown.
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