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

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