Upside-Down Cherry (Or Blueberry) Cheese Tartlets

• 1 roll refrigerated pie crust (from a box of two)
• 1 (21 ounce) can cherry pie filling or 1 (21 ounce) can blueberry pie filling
• 1 (7 ounce) jar marshmallow cream
• 12 cup powdered sugar
• 1 (8 ounce) package cream cheese, softened
• maraschino cherry, to garnish

1. Preheat the oven to 400 degrees.
2. Soften the pie crust according to package directions and unroll.
3. Using a 3 1/2 inch round cutter (or glass, whatever you have about that size), cut 6 round pieces of dough.
4. Spray a muffin pan and place each round in a cup.
5. Fill with pie filling about 2/3 full.
6. (Remember to leave a bit of room for the cheese!
7. ).
8. Bake for approximately 15-17 minutes or until crust is golden.
9. Allow to cool and store in an air-tight container until time for serving.
10. Before preparing the "cheese", fill a bowl with hot water (tap hot is fine) and set the unopened jar of marshmallow cream in it.
11. This helps to soften the cream allowing it to come out of the jar easier.
12. Beat the cream cheese until creamy.
13. Add the powdered sugar and continue to mix.
14. When completely combined, add the softened marshmallow cream.
15. Refrigerate until needed.
16. To assemble: place a tart on the serving plate.
17. Generously spoon on the cheese mixture.
18. Garnish with a cherry on top.

roll, cherry pie filling, marshmallow cream, powdered sugar, cream cheese, maraschino cherry

Taken from www.food.com/recipe/upside-down-cherry-or-blueberry-cheese-tartlets-159471 (may not work)