Categories: frozen dessert

Ingredients

• 4 tsp. Folgers Instant Coffee Crystals
• 1/2 cup hot water
• 2 cups heavy cream
• 1 (14 oz.) can sweetened condensed milk
• 1/4 tsp. almond extract
• 1/2 cup toasted chopped pecans or almonds

Directions

1. Dissolve instant coffee in water in large bowl. Add cream, sweetened condensed milk and almond extract.

2. Beat with mixer 7 minutes or until fluffy (mixture will mound but not hold peaks). Fold in nuts, if desired.

3. Spoon into 8-inch square baking pan or 9 × 5 inch loaf pan. Cover, freeze 4 hours or until firm. To serve, scoop into dessert dishes.

4. To toast nuts: Place nuts in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

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