Cherry Pecan Fudge

1 (14 ounce) can sweetened condensed milk
1 small box cherry gelatin
12 ounces semisweet chocolate chips
1 cup ground pecans
1/2 teaspoon almond extract

In top of double boiler, over boiling water, combine milk and gelatin. Stir until gelatin is dissolved.

Add chips; stir until melted. Remove from heat; stir in pecans and almond extract.

Spread evenly into a wax paper-lined 13 x 9-inch dish. Chill 2 hours or until firm.

Turn fudge onto cutting board. Peel off paper and cut into squares. Store tightly covered. Do not double this recipe.