This dessert is so easy and a perfect compliment to any Asian cuisine. See the post on Lemon Take-Out Chicken for a completely jello jiggling meal.
2 cups water
2 envelopes plain gelatin
2 cups milk
3/4 cup sugar
1 1/2 teaspoons almond extract
Pour 2 cups water in a medium saucepan and sprinkle gelatin over the water. Let this sit for a few minutes, then bring the water to a gentle boil over medium-high heat. Turn heat to medium, add sugar and stir until sugar and gelatin has dissolved. Remove from heat, add milk and almond extract. Pour into a 9×13 cake pan. Refrigerate until firm, about 3-4 hours. (You can speed this process up a bit by placing saucepan in a sink or large bowl of ice and water until slightly thickened. Then pour into cake pan and chill until firm.) Cut into cubes and serve with fruit if desired. (We diced up fresh mango, for the photo above and used canned fruit cocktail below.) Once diced, the cubes do not hold up well to being stirred, so they will need to be placed with fruit in an individual serving dish as opposed to being tossed with fruit in a large bowl.
Now Go Make a Little Jello Joy Today!