2 pkgs. tart shells (I use Athenos)
1 cup chopped pecans

CHERRY CREAM:

2 cups whipped topping (Cool Whip)
1 (8 oz.) pkg. cream cheese
1 (10 oz.) Maraschino cherries, drained

In a mixing bowl cream together whipped topping and cream cheese. Drain cherries and add them to the cream cheese and topping mixture. Then using a hand mixer, mix cherries and cream. Cover and set aside.

Note: DO NOT PUT YOUR CHERRY CREAM INTO THE TART SHELLS UNTIL THE DAY YOU PLAN TO SERVE THEM. THEY WILL BECOME MUSHY IN THE REFRIGERATOR!

When you are ready to put the cream in the shells - use a spoon and spoon the mixture in. Sprinkle chopped nuts on top, serve and enjoy!

Variation: Also good with other fruits - my favorites are blueberry and cherry.

Submitted by: Amanda Vogler