peppermint ice cream (love Edy's light)
1 can sweetened condensed milk
1/4 c. butter
1/4 tsp. salt
1 c. semi sweet chocolate chips
1 tsp. vanilla
1/4 c. water
whipped topping (such as Redi Whip)
toasted sliced almonds
garnish: chocolate candy cane, rolled pirouette cookie or chocolate lined pirouline cookie
Make hot fudge sauce:
In a small saucepan, combine the sweetened condensed milk, butter and salt. Bring to a boil over med-low heat, stirring constantly: boil 1 minute. Remove from heat. Then add the chocolate chips and vanilla. Stir until blended. Gradually add 1/4 c. water. Blend thoroughly. Note: Sauce may be stored in the refrigerator for a couple of weeks.
In parfait glasses, layer peppermint ice cream and warm sauce, as desired. Top with Redi-whip, toasted almonds and a rolled Pepperidge cookie or candy.