Ingredients
2 cups whipping cream
2 jars (7 ounces each) marshmallow cream
1 1/2 cups whole almonds
2/3 cups each red and green candied cherries, chopped
2 cans (8.5 ounces each) crushed pineapples, drained
1/3 cup lime or lemon juice
4 teaspoons rum or 1 teaspoon rum extract
1 teaspoon almond extract
Method
Whip cream until stiff. Gradually beat in marshmallow cream. Reserve about 1/3 cup almonds for garnish. Coarsely chop the remainder. Spread chopped almonds in a shallow pan, toast at 400-degrees about 8 minutes, stirring occasionally. Fold chopped almonds and cherries into creamed mixture, along with pineapple, lime juice, rum, and almond extract.
