1 lb. angel flake coconut
1/4 lb. blanched almonds or pecans
2 tbsp. sugar
1 can Eagle Brand milk
1/2 tsp. almond extract

Mix above ingredients well. Shape a small amount into a strawberry shape and then roll in reserved Jello which has been mixed with 4 tablespoons of sugar and few drop red food coloring. We did get our leaves from Maid of Scandinavian (Marzipan leaves) or green leaves could be added with a leaf tube. These freeze well. Yield: 90 to 100 strawberries.