1 to 1-1/2 boxes Athens Mini Fillo Shells
1 (4.6 ounce) box cook & serve vanilla pudding, divided
2-1/2 tablespoons dry cherry flavored gelatin
1 large egg, separated
1/4 cup cherry juice from jar of maraschino cherries
3/4 cup water
3 tablespoons cherry jam or preserves
1/4 cup chopped maraschino cherries, no juice
3/4 cup milk
1/8 teaspoon cream of tartar
2 tablespoons granulated sugar
Reserve 6 tablespoons of dry pudding mix in a bowl for later use. Set aside.
In a saucepan, combine remaining dry pudding mix from package, 2-1/2 tablespoons of dry cherry gelatin and egg yolk. Add cherry juice and water gradually until dissolved. Cook and stir over medium heat until it becomes thick. Remove from heat and stir in cherry jam or preserves. Chill, covered, in refrigerator until ready to serve in shells.
In a small saucepan, combine reserved dry pudding mix with 3/4 cup of milk and cook until thickened. Cool and then stir in chopped cherry pieces and chill, covered in refrigerator until ready to use.
When ready to serve, beat the egg white and cream of tartar until soft peaks form. Beat in the sugar to make a firm meringue.
Fill fillo shells with some of the vanilla pudding and cherry mixture and top with the red mixture in a mound and add a dollop of the meringue to the tops. Place under broiler for a minute until lightly browned, watching carefully. Enjoy