1 (16 oz.) can fruit cocktail
1 (14.5 oz.) pkg. gingerbread and cookie mix
1 egg
1/4 c. sliced almonds, chopped
Peanuts or crushed cereal

Drain fruit, reserving 1/2 cup liquid. Combine gingerbread mix, the 1/2 cup liquid and egg. Mix well. Spread batter in a greased 15 x 10 inch baking pan. Scatter fruit over batter. Sprinkle nuts on top. Bake at 375 degrees for 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan. Cut into squares.

NOTE: One can of sliced peaches or 2 cups fresh seedless grapes may be substitute. If grapes are used, add 1/2 cup water or milk.