In a mixing bowl, beat the topping mix, milk and vanilla on low speed until blended.
Beat on high until soft peaks form, about 4 minutes.
In a large bowl, combine the fudge topping and water; fold in the topping mixture and 1/2 cup of almonds.
Pour into plastic cups. Cover with heavy-duty foil; insert sticks through foil.
Place in a 9-inch square pan. Freeze until firm.
Remove foil and cups. Roll frozen pops in remaining almonds.
Beat on high until soft peaks form, about 4 minutes.
In a large bowl, combine the fudge topping and water; fold in the topping mixture and 1/2 cup of almonds.
Pour into plastic cups. Cover with heavy-duty foil; insert sticks through foil.
Place in a 9-inch square pan. Freeze until firm.
Remove foil and cups. Roll frozen pops in remaining almonds.
