16 Rhodes frozen yeast dinner rolls 1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix 1 (4-serving) package JELL-O sugar-free cherry gelatin 2 cups (one 16-ounce can) tart red cherries, packed in water, drained, and 1/2 cup liquid reserved 1/2 teaspoon almond extract
Preheat oven to 400 degrees. Spray two large baking sheets with butter-flavored cooking spray. Evenly space frozen rolls on prepared baking sheets. Cover each sheet with a cloth and let rolls thaw and rise. In a large saucepan, combine dry pudding mix, dry geleatin, and reserved cherry liquid. Stir in cherries. Cook over medium heat until mixture thickens and starts to boil, stirring often, being careful not to crush cherries. Remove from heat. Stir in almond extract. Make an indentation in the center of each roll. Spoon a full 1 tablespoon of filling mixture into center of each roll. Cover with cloths again and let rolls rest for 10 minutes. Bake for 12 to 15 minutes or until golden brown. Lightly spray rolls with butter-flavored cooking spray. Place baking sheets on a wire rack and let set for 5 minutes. Remove rolls from baking sheets and continue cooling on wire rack.
HINT: Use any complementary fruit, gelatin, and extract of your choice.
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