1 can sour cherries or 2 c. fresh cherries
2 tbsp. cornstarch
3/4 c. sugar
Dash of salt
2 tsp. lemon juice
2 tsp. almond extract
1 pkg. french vanilla or vanilla pudding
10 (3 1/2) inch pastry shells

Quick way: substitute large can of cherry pie filling, add almond extract. Drain juice from cherries, add water if necessary to make 1 cup. Mix cornstarch, sugar, salt in sauce pan and add juice slowly. Cook until clear and thickened, about 10 to 15 minutes. Cool 10 minutes, add lemon juice 1 tsp. almond extract and cherries. Chill. Make pudding as directed on package. Add remaining almond extract. Chill. Fill pastry shells with 2 tablespoons pudding, cover with cherry mixture.