You can pile this mixture into a baked and cooled pie crust or a graham cracker crust and freeze to serve it as a pie; top wedges with some whipped cream and grated chocolate.
- 1 cup chocolate syrup
- 1 15-ounce can sweetened condensed milk
- 1 16-ounce container frozen whipped topping, thawed
- ½ teaspoon vanilla
- ⅓ cup sliced almonds, toasted
In large bowl, combine syrup and sweetened condensed milk and beat until smooth. Fold in whipped topping and vanilla.
Sprinkle with almonds and serve immediately as a pudding, or place in 1-quart casserole dish, top with almonds, and freeze until solid.
To toast nuts, place them on a shallow baking pan and bake at 350°F for 5 to 10 minutes, shaking pan frequently, until nuts are fragrant and just beginning to turn light golden brown. You can also microwave the nuts at 100 percent power for 3 to 5 minutes, until the nuts are fragrant. Let cool completely before chopping.