Almond Float - cooking recipe

Ingredients

3 envelopes (.25 oz. each) gelatin
3 c. water
3/4 c. sugar
1 (12 oz.) can evaporated milk
4 tsp. almond extract
2 cans (17 oz. each) fruit cocktail or fruit for salad, drained

Preparation

Sprinkle gelatin over 1 cup water; let stand 1 minute.
In a large saucepan, bring the remaining 2 cups water to a boil.
Add sugar and stir until dissolved.
Remove from heat and add evaporated milk and almond extract.
Stir in dissolved gelatin. Pour into a 9 x 13-inch baking pan.
Refrigerate until set.
When set, cut into 1/2-inch cubes.
Place almond gelatin in a bowl and add fruit; toss gently.
Makes 12 servings.