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.