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Ingredients
- 1 can (15 oz.) Geisha® Tropical Fruit Salad
- 3 oz. pkg. Jello
- 8 oz. Cool Whip
- 1 cup sugar
- Pinch of salt
- 1 cup boiling water
- 1 Tsp. almond extract
- 1 egg, beaten
Preparation
- Drain Tropical Fruit Salad reserving 1/3 cup syrup. Dissolve Jello, sugar and salt in boiling water. Add reserved syrup. Chill until slightly thickened.
- Blend almond extract into Cool whip and gradually blend into Jello. Pour into 5 -cup mold. Chill 4 hours.
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