Chocolate Almond Velvet
2 pints whipping cream
16 ounces chocolate syrup
14 ounces sweetened condensed milk
2 teaspoons vanilla
1/2 cup almond slivers, toasted
In a mixing bowl, combine the first four ingredients; beat until stiff peaks form. Fold in almonds. Spread into an un-greased 13-in. x 9-in. x 2-in. dish.
Cover and freezer for at least 4 hours or until firm. May be frozen for up to 2 months. Remove from the freezer 5 minutes before serving. Yield: 16-20 servings
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