Yield: 10 servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | Chocolate syrup; canned |
| ⅔ cup | Condensed milk |
| 2 cups | Heavy cream; whipped |
| ½ teaspoon | Vanilla |
| ½ cup | 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