Fresh Cherry Cream Tart
|Miniature marshmallows||5 1⁄4 Ounce (1/2 Of A 10 1/2 Ounce Bag)|
|Crisp rice cereal||2 1⁄2 Cup (40 tbs)|
|Vanilla instant pudding and pie filling||3 3⁄4 Ounce (1 Package)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Heavy cream/Whipping cream||1 Cup (16 tbs)|
|Almond extract||1 Teaspoon|
|Dark sweet cherries||1 1⁄2 Pound|
1. In 2-quart saucepan over low heat, melt butter or margarine. Add marshmallows; heat, stirring frequently, until marshmallows melt. Remove saucepan from heat; stir in the cereal. With buttered hand, press mixture onto bottom and up side of greased 10-inch tart pan.
2. In large bowl, with mixer at high speed, beat pudding mix, milk, heavy cream, and almond extract 5 minutes or until stiff peaks form. Spoon mixture evenly into crust. Refrigerate.
3. Remove stems and pits from cherries; cut each cherry in half. Top cream filling with cherries. Refrigerate if not serving right away.