| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
New Orleans |
Desserts |
10 |
Servings |
INGREDIENTS
| 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.) |
INSTRUCTIONS
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
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