1/2 c. chopped pecans
1 tbsp. butter
1/2 c. cocoa
2/3 c. water
1 (14 oz.) can Eagle Brand condensed milk
2 tsp. vanilla
2 c. chilled whipping cream

In a small skillet, sauté pecans in butter 2 minutes. Cool. In a saucepan combine cocoa and water; bring to a boil over medium heat, stirring constantly. Remove from heat; stir in Eagle Brand condensed milk and vanilla. Pour into a 9 x 9-inch pan and freeze until mushy. In a large bowl, beat cream until stiff. In a small bowl whip chocolate mixture and fold into whipped cream. Blend in pecans. Return to square pan; cover and return to freezer. Stir frequently during first hour; freeze until firm.