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Combine crushed cookies and butter with a pastry blender until mixture is crumbly. Press mixture into an ungreased 9- x 13-inch baking dish (see Note). Bake 15 to 18 minutes or until lightly browned. Cool completely.
Meanwhile, stir together pie filling and almond and vanilla extracts in a large bowl; set aside.
Beat cream cheese and powdered sugar at medium speed wtih an electric beater until creamy; fold in whipped topping. Spoon into cooled crust. Top with pie filling mixture, spreading evenly. Cover and chill at least 8 hours. Cut into squares to serve.
Notes
After pouring the crumb mixture into the baking dish, place a large piece of plastic wrap over it, and press the crumbs into the dish. Remove the plastic wrap and your crust is evenly packed – no messy hands!
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