Yield: 12 Servings
|16 ounces||Dark sweet pitted cherries, drained and chopped, juice reserved|
|12 \N||Individual-serving graham cracker tart shells|
|¼ teaspoon||Almond extract|
|2 cups||Frozen whipped topping, thawed (about 1/2 of an 8-ounce container)|
======================================================= ====== Place the reserved cherry juice in a measuring cup and add water to make 1 cup. In a small saucepan, heat the mixture over medium heat until hot but not boiling. Add the marshmallows and stir until dissolved.
Transfer the mixture to a medium-sized heat-pr NOTE: I like to top each tart with a dollop of whipped topping and a maraschino cherry just before serving.