PINEAPPLE CHERRY SHELLS

This recipe received honorable mention in Athens Holiday Mini Fillo Shells Recipe Contest.

Ingredients
1/2 cup crushed pineapple, drained
3 tablespoons instant vanilla pudding mix
1/4 cup diced red maraschino cherries, drained
1/4 cup shredded lightly toasted coconut
1/2 cup thawed whipped topping
1/2 teaspoon almond extract
15 Athens® Mini Fillo Shells (1 box)
2 tablespoons sliced almonds, for garnish
15 mint leaves, for garnish

In a medium bowl, combine the pineapple with instant pudding, mixing lightly. Add cherries, coconut, whipped topping and almond extract, mixing well. Refrigerate for 1 hour. Spoon 1 heaping tablespoon of mixture into each Fillo Shell and garnish with sliced almonds and a mint leaf. Serve immediately.

Makes 15 Desserts