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