Cherry-Almond Tarts

6 sheets phyllo dough
Butter-flavored nonstick spray
1 1/2 teaspoons granulated sugar
1 cup vanilla pudding (regular, not instant)
1 tablespoon sliced almonds
1/8 teaspoon almond extract
1 cup cherry pie filling*
Sliced almonds (garnish)

* May use raspberry, if desired.

Place one phyllo sheet on a piece of wax paper. Mist with nonstick spray. Top with a second phyllo sheet and mist. Repeat layering with remaining sheets. Sprinkle sugar on top of last sheet. Cut stacked phyllo into 8 squares (each about 4 inches square). Carefully push each phyllo square into a muffin cup. Bake at 325 degrees F until golden brown, 6 to 8 minutes. Cool for 5 minutes.

Remove phyllo cups from pan. Combine pudding, 1 tablespoon almonds and almond extract. Divide pudding mixture among phyllo cups. Top each with 2 tablespoons pie filling. Garnish with sliced almonds.