---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts
       Yield: 10 servings
     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