Fruit Cocktail Eggnog Pie 1956

Fruit Cocktail Eggnog Pie

Fruit Cocktail Eggnog Pie 1956

The  Knox gelatin recipe for Fruit Cocktail Egg Nog Pie.

  • 1 (1 lb. 14 oz.) can of fruit cocktail
  • 1 envelope Knox gelatin
  • 1 1/2 cups commercially 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

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

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2 thoughts on “Fruit Cocktail Eggnog Pie 1956

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