Almond Float Asian Dessert

I first received this recipe when I took Chinese Cooking classes at night school back in 1978. Unfortunately, I have misplaced my notes -- so I found this on the Web in response to a request for an oriental-themed dessert. It is very very close to my misplaced recipe. Prep time includes LOTS of chilling time.

• Ready In: 24 hrs 10 mins
• Serves: 12

Ingredients

• 3  cups water
• 3  envelopes unflavored gelatin
• 1  cup white sugar
• 1 1⁄2 cups milk
• 4  teaspoons  almond extract
• 1 (15 ounce) can  fruit cocktail
• 1 (20 ounce) can lychees
• 1 (11 ounce) can mandarin oranges
• 16  maraschino cherries, cut into halves (optional)

Directions

1. In a saucepan, bring water to a boil; add gelatin and sugar and cook until dissolved.
2. Remove from heat; stir in milk and almond extract.
3. Pour into a 13x9 glass pan and refrigerate until firm (about 2 hours).
4. In the recipe I found on the Web, it says to use the cans of fruit undrained; however, this is not what I remember from my recipe and I would recommend draining them.
5. In a large serving bowl, gently stir together the fruit cocktail, lychees and mandarin oranges.
6. Cut gelatin into cubes, preferably diamond-shaped.
7. Gently combine with fruit.
8. Garnish with cherries, if desired.
9. Chill well before serving.