2 c. commercially prepared eggnog
1 env. Knox Gelatin
1 c. whipping cream (whipped)
1/4 c. sugar
1/4 tsp. salt
1 1/2 tsp. vanilla
1/4 tsp. almond extract
No. 2 1/2 can fruit cocktail (drained)

Mix Knox Gelatin, sugar and salt. Gradually stir in eggnog. Warm over direct low heat until gelatin is dissolved. Chill until mixture mounds when dropped from spoon. Fold in whipped cream, flavorings, 1 1/2 cups fruit cocktail. Chill again 5 to 10 minutes until mixture mounds. Heap into baked pie shell. Decorate with remaining fruit cocktail. Chill 2 to 4 hours.