1 c. milk
1 c. dairy sour cream
1/4 tsp. almond extract
1 (3 5/8 or 3 3/4 oz.) pkg. instant vanilla pudding mix
Tart Shells
1 (21 oz.) can cherry pie filling (2 c.)
1 tbsp. slivered almonds, toasted

TART SHELLS:

Prepare pastry for 2-crust pie. Roll 1/8-inch thick; cut in 8 (5-inch) circles. Fit over inverted muffin pans or custard cups. Pinch together 4 corners on each; prick with fork. Bake in 450 degree oven for 9 to 10 minutes, or until golden brown. Cool before filling. Makes 8 shells.