1956 recipe for Fruit Cocktail Eggnog Pie

1956 recipe for Fruit Cocktail Eggnog Pie

Ingredients

• 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

Method

Drain fruit cocktail thoroughly; measure 1/2 cup of the syrup. Stir gelatin into syrup; place over boiling water and stir until gelatin 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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• Fruit Cocktail Eggnog Pie 1956 (mccallumvintagerecipedivas.wordpress.com)

Tagged: Eggnog, Flavor, Fruit salad, Gelatin, Heidy McCallum, retro recipe, Rose Knox, Syrup, Teaspoon, vintage recipe, Whipped cream