In medium bowl, combine all crust ingredients; blend well. Press in bottom of ungreased 13x9-inch pan; refrigerate while preparing filling.
In large bowl, beat cream cheese, 1 cup powdered sugar and vanilla until light and fluffy. Fold in marshmallows and whipped cream. Spread mixture over crust.
In small bowl, combine pie filling and almond extract. Carefully spread over cream layer. Refrigerate 3 hours or until firm. Store in refrigerator.