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 min. Beat with an elecric mixer on med. Speed 2 to 3 min. Or until soft peaks form. Do not overbeat. 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 min. Cut into squares or bars. Garnish with additional cherry filling and mint leaves, if desired.