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Spread evenly 1 cup vanilla wafer crumbs in a 9-
inch square pan. Cream butter throughly. Add sugar
gradually and continue beating until mixture is
light and fluffy. Add eggs, one at a time, beating
well after each addition. (slight separation of
mixtures is normal.) Stir in almonds. Spread
creamed mixture over crumbs in pan. Sprinkle additional 3/4 cup wafer crumbs evenly over
surface.
Beat whipping cream until thickened. Fold in
chopped cherries. Spread over second crumb layer.
Sprinkle remaining wafer crumbs over whipped
cream. Garnish if desired with whole maraschino
cherries. Refrigerate four or more hours or freeze
for later use. To serve, cut with knife dipped in
water.
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