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