1 1/2 cups heavy cream
1/2 cup sweetened condensed milk
1/2 teaspoon rum flavoring
1 (21-ounce) can cherry pie filling
1 cup pitted fresh sweet cherries
1/3 cup miniature chocolate chips
1/3 cup slivered almonds, toasted
Combine heavy cream, sweetened condensed milk and rum flavoring in a large bowl;
mix well. Refrigerate 30 minutes.
Lightly grease inside of a 9x5x3-inch baking pan. Cut a piece of plastic wrap
24-inches long. Line bottom and sides of pan with plastic wrap so that several
inches of wrap overhang each long side.
Remove cream mixture from refrigerator. Beat with electric mixer on high speed 3
to 4 minutes or until soft peaks form. Do not overbeat. Fold in cherry pie
filling, fresh sweet cherries, chocolate chips and almonds. Spoon mixture evenly
into lined pan. Cover and freeze at least 5 hours or overnight.
To serve, quickly dip pan in hot water, immersing just the bottom and halfway up
sides to help release ice cream. Using overhanging plastic wrap for handles,
gently remove spumoni from pan and transfer to serving plate. Remove plastic
wrap by lifting spumoni with metal spatula. Cut crosswise into slices and serve