1 can (16 oz.) fruit cocktail
1 egg
1 pkg. (14.5 oz.) gingerbread cookie mix
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 baking pan. Scatter fruit over batter; sprinkle nuts on top. Bake at 375 degrees for 15 minutes or until a wooden stick inserted in the center comes out clean. Cool in pan. Cut into squares. One can of sliced peaches or 2 cups fresh, seedless grapes may be substituted. If grapes are used, add 1/2 cup water or milk.