Frosty Rum Tortoni Mold
Source: Midwest Living Magazine
Makes 12 to 15 servings

1 (14 ounce) can sweetened condensed milk
1/2 to 3/4 cup chopped toasted slivered almonds
2/3 cup soft coconut macaroon cookie crumbs (about 3 cookies)
1/3 cup chopped and drained maraschino cherries
2 tablespoons light rum
2 teaspoons vanilla
2 cups whipping cream (1 pint), whipped
Maraschino cherries
Toasted slivered almonds
Fresh mint

In a large bowl, combine the sweetened condensed milk, almonds, cookie crumbs, cherries, rum and vanilla. Fold in whipped cream.

Transfer to a lightly oiled 6-cup mold. Cover with foil. Freeze for 6 hours or till firm.

Dip the bottom of the mold in warm water. Unmold onto serving plate. Garnish with additional cherries and almonds. Top with some fresh mint.

Note: For a different flavor, substitute amaretto liqueur for the rum.