Hi Torie, the tendency with frozen fruit is that their juices tend to bleed, even when they've been thawed and drained. This will be quite visible with the light-colored pastry cream and the red cherries. However, if you don't mind a little weeping of delicious cherry juice, then you're welcome to go ahead and give it a shot using the method you described. We're sure the final result will be quite tasty. Happy baking! Kye@KAF

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