Soften:

3 pkgs. unflavored gelatin in 1/2 c. water

Scald:

2 3/4 c. water
1 1/2 can evaporated milk
1 c. sugar

Stir frequently. Add softened gelatin. Cool.

Add:

3 tsp. almond extract

Pour into 9 x 13 inch pan. Refrigerate 4 hours or preferably overnight. Cube almond gelatin and place in a serving bowl.

Add:

1 can fruit cocktail
1 can mandarin oranges
1 can lychee