1956 recipe for Fruit Cocktail Eggnog Pie

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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2 thoughts on “1956 recipe for Fruit Cocktail Eggnog Pie

  1. Fruit Cocktail Cake January 29, 2014 at 12:36 am Reply

    […] 1956 recipe for Fruit Cocktail Eggnog Pie (mccallumvintagerecipedivas.wordpress.com) […]

    Like

  2. JA December 28, 2015 at 7:53 pm Reply

    Wow….my mom used to make this. I thought I might find it here!!!!

    Like

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