2/3 c Chocolate syrup; canned

2/3 c Condensed milk

2 c Heavy cream; whipped

1/2 ts Vanilla

1/2 c Almonds; slivered, blanched,

-toasted (opt.) Combine syrup, milk, cream and vanilla; chill. Whip until fluffy and soft peaks form. Fold in nuts. Pile into refrigerator tray, freeze until firm. Serve sprinkled with toasted almonds. SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman