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
