Peppermint Pipers

peppermint ice cream (love Edy's light) 1 can sweetened condensed milk ¼ c. butter ¼ teaspoon. salt 1 c. semi sweet chocolate chips 1 teaspoon. vanilla ¼ 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 ¼ 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.