12 frozen tart shells
1/2 c. heavy cream
1 (3 oz.) pkg. cream cheese, room temperature
1/2 tsp. vanilla
1 (21 oz.) can cherry pie filling
1 tsp. almond extract
1/2 c. confectioner's sugar

Bake tart shells as directed. Whip cream in a small bowl. Blend cheese, sugar and vanilla together. Fold the whipped cream into the cheese mixture. Fill the tart shells with cheese mixture and top with cherry pie filling to which the almond extract has been added. Refrigerate. Makes 12 tarts.