Cherry-Lemon Meringue Mini Pies

• Cooking spray
• 1 5 -ounce container vanilla meringue cookies (about 24 cookies)
• 6 tablespoons cake flour
• 1 stick unsalted butter, melted
• 1 4 -serving package lemon pudding and pie filling mix
• 1/2 cup sugar
• 2 1/4 cups prepared lemonade
• 2 large egg yolks
• 1 cup prepared cherry pie filling
• Whipped cream, for topping (optional)

1. Make the cups: Preheat the oven to 350 degrees F. Spray twelve 2 1/2-inch muffin cups with cooking spray; set aside.
2. Combine the meringue cookies and flour in a food processor; process until the mixture is in fine crumbs.
3. Add the melted butter and pulse until combined.
4. Spoon about 2 tablespoons of the mixture into each of the prepared muffin cups.
5. Using the back of a measuring tablespoon, press the mixture firmly into the bottoms and sides of the cups.
6. Bake for 8 to 10 minutes, or until just starting to brown.
7. Remove from the oven and immediately press each cup with the back of the tablespoon.
8. Cool the cups in the pan on a rack.
9. Make the filling: Combine the pudding mix and sugar in a medium saucepan.
10. Whisk in the lemonade and egg yolks.
11. Continue to whisk over medium-high heat until the mixture comes to a boil.
12. Remove from the heat and cool for 5 minutes.
13. Spoon 2 tablespoons lemon filling into each cooled meringue cup.
14. Top each with 1 tablespoon cherry pie filling.
15. Chill for about 2 hours, or until the filling is set.
16. If desired, top with whipped cream.
17. Serve the mini pies chilled or at room temperature.
18. Photograph by Antonis Achilleos

cooking spray, meringue cookies, cake flour, unsalted butter, sugar, lemonade, egg yolks, cherry pie filling, cream

Taken from www.foodnetwork.com/recipes/sandra-lee/cherry-lemon-meringue-mini-pies-recipe.html (may not work)