BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup Cool Whip and sour cream.
COVER bottom of 2-1/2-L bowl with cookies; top with pudding mixture. Mix cherry pie filling and extract; spoon over pudding mixture. Cover with remaining Cool Whip.
REFRIGERATE 1 hour. Sprinkle with nuts just before serving.
serving size = 1/12th recipe (98 g)