Ingredients:

1 2 can of fruit cocktail (3-1/2 cups)

1 envelope Knox gelatin

1-1/2 cups prepared eggnog

1/8 teaspoon salt

1-1/2 teaspoon vanilla

1/4 teaspoon almond flavoring

1 cup whipping cream

1 9-inch baked pie shell

Directions:

1. Drain fruit cocktail well, measure 1/2 cup of the syrup. Stir gelatin into syrup, place over boiling water and stir until gelatin is dissolved. Remove from heat, stir into eggnog. Add salt, flavorings. Chill until mixture mounds when dropped from spoon.

2. Whip cream. Fold into gelatin mixture along with 1-1/2 cups well-drained fruit cocktail. Chill again 5 to 10 minutes, until mixture mounds. Heap into baked and cooled pie shell. Chill 2 to 4 hours. Decorate with remaining fruit before serving.

Bon Appetit!