Easy Molded Fruit Salad Dessert
|Canned fruit cocktail||2 Cup (32 tbs), drained, save syrup|
|Water/Syrup from cocktail||3⁄4 Cup (12 tbs)|
|Plain gelatin||2 Tablespoon|
|Pineapple tidbits||1 2⁄3 Cup (26.67 tbs), drained|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Chopped nuts||1 Cup (16 tbs)|
|Maraschino cherries||1⁄4 Cup (4 tbs), chopped|
|Evaporated milk||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
Heat the syrup or water to boiling and pour over the gelatin.
Stir until dissolved and chill until thickened to the consistency of raw egg whites.
Stir in fruit-cocktail fruit, pineapple, the 1/4 cup lemon juice, nuts, and maraschino cherries.
Chill the evaporated milk in a freezer tray until crystals begin to form around the edges.
Scrape into a bowl and beat until stiff.
Add the 2 tablespoons lemon juice and whip about 2 minutes more, until very stiff.
Fold the milk mixture into the gelatin mixture, pour into a mold, and chill until firm, about 2 hours.