Almond Float - cooking recipe

Ingredients

4 envelopes unflavored gelatin
5 c. water
1 (13 oz.) can evaporated milk
1 1/2 c. sugar
1 1/2 Tbsp. almond extract

Preparation

Dissolve gelatin in 1 cup of the water.
In saucepan, bring remaining 4 cups of water to a boil.
Stir in gelatin mixture. Lower heat and add milk and sugar; heat to just below boiling point.
Remove from heat.
Stir in almond extract.
Pour into two (9-inch) square pans.
Refrigerate until set.
Cut into 1/2-inch cubes.
Serve with fruit mixed with gelatin.
Use at least 3 cans of any of the following: fruit cocktail, pineapple tidbits, peach halves, mandarin oranges, lychee and/or maraschino cherries.