1 baked and cooled pie shell (9 inch)
15 oz. can Eagle Brand condensed milk
1 c. semi-sweet chocolate chips
1/2 tsp. salt
1/2 tsp. almond extract
1 can cherry pie filling
8 maraschino cherries

Put milk into 1 1/2 quart saucepan along with chocolate chips and salt. Cook and stir over medium heat until chocolate melts, about 3 minutes. Stir vigorously until mixture begins to thicken. Add almond extract and can of cherry pie filling. Pour mixture into cooled pie shell. Refrigerate 2-4 hours. Garnish top with maraschino cherries. Serves 6-8.