Two cups heavy cream
2/3 cup sweetened condensed milk
One 21 oz can cherry pie filling
1 tsp rum extract
1/2 cup mini choc chips
1/2 cup fine chopped toasted nuts of choice
Chill milk and cream in the refrigerator at least 30 minutes.
Then whip both together with an electric mixture until soft peaks form.
Blend in the cherry pie filling, extract and chips and nuts.
Place in an 8 or 9 inch square pan and cover.
Freeze solid for an ice cream texture or partially frozen for a mousse-like texture.