1 can fruit cocktail with syrup
1 env. Knox plain gelatin
1 1/2 c. eggnog
1/8 tsp. salt
1/4 tsp. almond flavoring
1 1/2 tsp. vanilla
1 c. whipping cream
1 (8 or 9-inch) baked pie shell
small amount of whipping cream for garnish

Drain fruit cocktail very well. Measure 1/2 cup of syrup. Stir Knox gelatin into syrup until dissolved. Stir into eggnog. Add salt and flavorings. Chill until mixture mounds.

Whip cream. Fold into gelatin mixture with 1 1/2 cups well drained fruit cocktail. Pour into baked pie shell. Chill at least 2 hours before serving. When serving, put remaining fruit cocktail on top of each serving for garnish plus a teaspoon of whipped cream.

Submitted by: Mary Duseau