Yield: 10 servings
|⅔ cup||Chocolate syrup; canned|
|⅔ cup||Condensed milk|
|2 cups||Heavy cream; whipped|
|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