1 c. water
1/2 c. butter 1 c. flour
4 eggs
1 c. milk
3/4 c. dairy sour cream
1 pkg. (3 3/4 oz.) vanilla instant pudding-pie
1/4 tsp. almond extract
1 can (21 oz.) cherry pie filling

Heat oven to 400 degrees. Heat water and butter to boiling; stir in flour, stir vigorously until mixture forms ball (1 minute). Remove from heat. Add eggs, beat until smooth. Drop dough by tablespoonfuls onto greased baking sheet to form 8-inch ring. Smooth with spatula. Bake until puffed and golden, 50 to 60 minutes. Cool ring.

Cut off top with sharp knife; pull out any soft dough. Beat milk, sour cream, pudding (dry) and extract in small mixer bowl - low speed until blended (1 minute). Fill Puff Ring with pudding mixture; spoon 1/2 cup cherry filling onto pudding. Replace top of ring and spoon remaining cherry on top. Refrigerate until serving. 10 to 12 servings.