3/4 c. sugar
1/2 c. Hershey's cocoa
2 c. light cream or Half and Half
2 tbsp. almond flavored liqueur
Sliced almonds

In small saucepan stir together sugar and cocoa; gradually, stir in cream. Cook over low heat, stirring constantly, until sugar dissolves and mixture is smooth and hot; do not boil. Remove from heat; stir in liqueur. Pour into 8 inch square pan. Cover; freeze until firm, stirring several times before mixture freezes. Scoop into dessert dishes. Serve frozen. Garnish with sliced almonds.