1 (14 oz.) can Eagle Brand milk
2/3 c. Hershey's syrup
2 c. (1 pt.) whipping cream, whipped

Stir together milk and syrup. Fold in whipped cream. Pour into foil-lined 9x5 inch loaf pan, cover. Freeze 6 hours or until firm. Makes 1 1/2 quarts.

FROZEN PIE:

Pour into 2 chocolate graham cracker crusts. Freeze as directed.