1 env. whipped topping mix (yield 2 c.)
1/2 c. milk
1/2 tsp. vanilla
2 tbsp. water
3/4 c. Hershey's chocolate fudge topping
1 c. chopped almonds
5 (5 oz.) paper cups
5 popsicle sticks

Prepare whipped topping mix according to directions on envelope using milk and vanilla. Thoroughly blend in water and fudge topping. Fold in 1/2 cup almonds. Spoon chocolate mixture into paper cups - insert popsicle sticks into center. Freeze until firm, at least 4 hours. Peel off cups. Roll pops in remaining almonds.