I grew up making this with my mom so it's such a nostalgic treat!! I substitute soymilk now since I've become lactose intolerant. Don't pass this up - it's so so delicious!!

My family enjoyed this so much that I ended up making it twice this week! It's really good and easy to make. The only modification I made is that I used slightly less sugar (1/2 cup) the second time I made it, because I found the first try too sweet. We felt that it was still sweet enough with only 1/2 cup sugar.

This is a quick standby for a classic Chinese dessert. It took minutes to prepare and set within hours. The only modification I made the first time round was to reduce the sugar from 3/4 to 2/3 cup. It was still plenty sweet especially with canned fruit cocktail in syrup, so I may reduce the sugar a bit more the next time round. Classic almond jello is made with agar agar, and I have yet to find a good recipe for this. Gelatin has a slightly different texture, more spring and elasticity, but is a good substitute. My toddler loves it, and it's a good way to get calcium in him! The next times I try it, I will experiment with unsweetened soy instead of milk, using 3 cups milk to 1 cup water, substituting coconut milk for 1 cup of milk, etc. This is a keeper!