1 (18 1/4 or 18 1/2 oz.) pkg. white cake mix
1 (14 oz.) can Eagle Brand sweetened condensed milk
2/3 c. chocolate flavored syrup
1 c. slivered almonds, toasted & chopped (opt.)
2 c. (1 pt.) whipping cream, whipped (do not use non-dairy whipped topping)
1 (8 oz.) container frozen non-dairy whipped topping, thawed
Additional chocolate flavored syrup

Prepare and bake cake mix as directed for 13"x9" cake. Cool slightly. Turn out onto sheet of aluminum foil. Cool thoroughly; set aside.

In large bowl combine sweetened condensed milk, 2/3 cup syrup and chopped almonds; mix well. Fold in whipped cream. Line 13"x9" baking pan with aluminum foil, extending foil above sides of pan. Pour chocolate mixture into prepared pan; cover. Freeze 6 hours or until firm.

Lift ice cream out of pan with foil; turn out evenly on top of cake layer. Trim ice cream to fit cake layer. Quickly frost top and sides with whipped topping. Drizzle with syrup. Return to freezer for at least 2 hours before serving. Return leftovers to freeze.

TIP: Can be made up to 2 weeks ahead. Cover tightly and store in freezer.