Cherries 'n' Cream

In small bowl, combine cookie crumbs, sugar and butter; mix well. Press on bottom of a 9 x 13" baking pan. In a large mixing bowl, combine heavy cream, sweetened condensed milk and vanilla; mix well. Refrigerate, covered 30 minutes. Beat with an electric mixer on med. speed 2 to 3 minutes. or until soft peaks form. Do not over-beat. Gently fold in cherry filling, almonds and chocolate morsels.

Spoon cherry mixture evenly over crumb crust. Cover, and freeze 6-8 hrs. or overnight.

To serve, let stand at room temperature for 15 minutes. Cut into squares or bars. Garnish with additional cherry filling and mint leaves, if desired.