2 cups chocolate cookie crumbs
1/3 cup granulated sugar
1/3 cup butter or margarine, melted
2 cups heavy cream
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (21-ounce) can cherry filling and topping
1/2 cup slivered almonds, coarsely chopped
1/2 cup miniature semisweet chocolate morsels
Put cookie crumbs, sugar and butter in a medium mixing bowl; mix well. Press into the bottom of a 13x9x2-inch baking pan.
Put heavy cream, sweetened condensed milk and vanilla in a large mixing bowl; stir to mix. Refrigerate, covered, at least 30 minutes. Beat with an electric mixer on medium speed 3 to 4 minutes, or until soft peaks form. Do not overbeat.
Gently fold in cherry filling, almonds and chocolate morsels. Spoon cherry mixture evenly over crumb crust. Cover and freeze 6 to 8 hours, or overnight. To serve, let stand at room temperature 15 minutes. Cut into squares or bars. Garnish with additional cherry filling and mint leaves, if desired.
Makes 15 to 18 servings.