1 pkg. chocolate pudding
1 tsp. vanilla
1 dozen macaroons, dried and crumbled
1 c. cream, whipped

Prepare pudding as directed on package, except use 2 1/2 cups of milk instead of 2 cups called for. When cool, add vanilla and crumbled macaroons. Mix well. Put in refrigerator tray and freeze to mush. Then blend in whipped cream and freeze at coldest point about 1 1/2 to 2 hours, stirring after about 20 minutes. Serve in parfait glasses with a swirl of whipped cream and sprinkled nuts on top. Serves six.