Ingredients
- 2 c cream (heavy)
- 5/8 c chocolate syrup
- 5/8 c condensed milk
- 1/2 c almonds
- 1/2 ts vanilla
-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
