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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)
* May use raspberry, if desired.
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.
Bake at 325 degrees F until golden brown, 6 to 8 minutes. Cool for 5 minutes.
Remove phyllo cups from pan. Combine pudding, 1 tablespoon almonds and almond
extract. Divide pudding mixture among phyllo cups. Top each with 2 tablespoons
pie filling. Garnish with sliced almonds.
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