2 cups whipping cream
2/3 cup sweetened condensed milk
1/2 teaspoon rum extract
1 (21 ounce) can cherry pie filling
1/2 cup chopped almonds
1/2 cup miniature chocolate chips

Combine whipping cream, milk and rum extract in a large bowl; cover and refrigerate for 30 minutes. Remove from the refrigerator and beat just until soft peaks form. Do not over-beat. Fold in the cherry pie filling, almonds and chocolate chips. Transfer to an 8-inch square pan. Cover and freeze for about 4 hours or until firm.

Scoop into dessert dishes and serve.