Almond Float

by Missy

Servings:

INGREDIENTS

12 cups water
2 cups sugar
4 cups milk
1 can (13 oz.) evaporated milk
9 envelopes unflavored gelatin
1-1/2 to 2 bottles almond extract
3-4 cans fruit cocktail
1-2 cans mandarian oranges, optional
1 can lychee fruit, optional

INSTRUCTIONS

1. In large pot cook over low heat 11 cups water and sugar until sugar dissolves.

2. In a medium bowl empty all gelatin packets and add 1 cup water. This is done to soften to gelatin so there are no lumps when adding to mixture on stove and set aside.

3. In a measuring cup add evaporated milk and regular milk to total 4 cups. Add to sugar mixture on stove.

4. Add gelatin to sugar mixture until melted and no lumps.

5. Add the almond extract and take off stove.

6. Divide the mixture into 2 9x13-inch baking pans. Refrigerate overnight.

7. Cut firm gelatin into 1-inch squares.

8. In a large bowl put the gelatin squares. Add 3-4 cans of fruit cocktail with juice. Add 1-2 cans of mandarian oranges with juice. Add 1 can lychee fruit.

CHEF COMMENTS

This is a very refreshing dessert or snack for those long hot summer days!!! This is what Chinese restaurants will serve as dessert.

Tagged: butterpecandessert, colddishes, desserts add tags

Have you made it? What'd you think?

Log in to review this recipe.