Almond Float Asian Dessert

• 3 cups water
• 3 envelopes unflavored gelatin
• 1 cup white sugar
• 1 1/2 cups milk
• 4 teaspoons almond extract
• 1 (15 ounce) can fruit cocktail
• 1 (20 ounce) can lychees
• 1 (11 ounce) can mandarin oranges
• 16 maraschino cherries, cut into halves (optional)

1. In a saucepan, bring water to a boil; add gelatin and sugar and cook until dissolved.
2. Remove from heat; stir in milk and almond extract.
3. Pour into a 13x9 glass pan and refrigerate until firm (about 2 hours).
4. In the recipe I found on the Web, it says to use the cans of fruit undrained; however, this is not what I remember from my recipe and I would recommend draining them.
5. In a large serving bowl, gently stir together the fruit cocktail, lychees and mandarin oranges.
6. Cut gelatin into cubes, preferably diamond-shaped.
7. Gently combine with fruit.
8. Garnish with cherries, if desired.
9. Chill well before serving.

water, unflavored gelatin, white sugar, milk, almond extract, fruit cocktail, lychees, mandarin oranges, maraschino cherries

Taken from www.food.com/recipe/almond-float-asian-dessert-19836 (may not work)