1 env. whipped topping mix (to yield 2 c. topping)
1/2 c. cold milk
1/2 tsp. vanilla
2 tbsp. water
3/4 c. Hershey's chocolate fudge topping
1 c. chopped almonds
5 (5 oz.) c.
5 wooden 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 sticks into center. Freeze until firm, at least 4 hours. Peel off cups. Roll pops in remaining almonds.