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In response to
"no; but with the new, kind of odd, parameter, I think I'd say good vanilla. cool and creamy goodness. wait, or maybe vanilla swiss almond h-d."
by
b!
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you know what - the HagenDaz version of Vanilla Swiss Almond alwyas had this .... sort of dry grit kind of after leave on the tongue ... it wasn't
Posted by
JenBro
Jul 16 '10, 20:19
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"creamy smooth" somehow.
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Responses:
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