1 env. unflavored gelatin
Cold water
1 1/2 c. boiling water
Sugar
1/2 c. milk
2 tsp. almond extract

GARNISH:

1/2 c. currant jelly
2 slices canned pineapple, drained
1 (11 oz.) can mandarin orange sections, drained

In small bowl, sprinkle again over 1/4 cup cold water; let stand 5 minutes to soften.

In medium saucepan combine boiling water with 3 tablespoons sugar; boil 2 minutes. Remove from heat; stir in milk. Add softened gelatin and almond extract, stirring until gelatin is dissolved.

Pour into 13x9x2-inch pan to make a layer about 1/4-inch thick. Refrigerate until firm and well chilled, about 1 hour.

Make syrup: In small saucepan, combine 1/4 cup sugar with 1/4 cup water. Bring to boiling; reduce heat and stir until sugar is dissolved. Add 1/2 cup water. Pour into glass serving bowl; refrigerate.

At serving time, cut almond jelly into small cubes. Spoon cubes into syrup in serving bowl. Garnish with cubes of currant jelly, the pineapple slices and orange sections. Makes 8 servings, 22 cents each. Make recipe twice for 16 servings.