Cherry-Almond Tarts

Ingredients

• 6 sheets phyllo dough
• Butter-flavored nonstick spray
• 1 1/2 teaspoons granulated sugar
• 1 cup vanilla pudding (regular, not instant)
• 1 tablespoon sliced almonds
• 1/8 teaspoon almond extract
• 1 cup cherry pie filling*
• Sliced almonds (garnish)

Instructions

1. Place one phyllo sheet on a piece of wax paper. Mist with nonstick spray. Top with a second phyllo sheet and mist. Repeat layering with remaining sheets. Sprinkle sugar on top of last sheet. Cut stacked phyllo into 8 squares (each about 4 inches square). Carefully push each phyllo square into a muffin cup.
2. Bake at 325 degrees F until golden brown, 6 to 8 minutes. Cool for 5 minutes.
3. Remove phyllo cups from pan.
4. Combine pudding, 1 tablespoon almonds and almond extract.
5. Divide pudding mixture among phyllo cups.
6. Top each with 2 tablespoons pie filling.
7. Garnish with sliced almonds.

Notes

* May use raspberry, if desired.