Here’s the second recipe from the vintage “Favorite Holiday Recipes” sheet from Carnation, this one’s probably from the 1960’s since it includes a promotion for a Carnation cook book from that time. The cover of the recipe sheet/folder is at the bottom as well as links to two recipes that were in this sheet as well as the other previously archived one.

Do Ahead Fruit And Marshmallow Salad
(Makes 6 servings)

3-ounce package orange flavored gelatin
3/4 cup boiling water
2/3 cup carbonated lemon-lime beverage
1/2 teaspoon almond extract
1 cup miniature marshmallows
2/3 cup undiluted Carnation Evaporated Milk
1 tablespoon lemon juice
10-ounce package thawed, drained quick thaw mixed fruit*

Add gelatin to boiling water; stir until dissolved. Cool slightly. Add carbonated beverage and almond extract. Chill to consistency of unbeaten egg whites. Stir in marshmallows. Place Carnation in ice cube tray pan or 8-inch cake pan. Chill in freezer compartment until soft ice crystals form around edges of pan, 15 to 20 minutes. Whip in 1-quart mixing bowl 1 minute. Add lemon juice. Whip 2 minutes longer until stiff. Arrange well-drained mixed fruit in bottom of 6-cup mold. Fold whipped Carnation into gelatin mixture until blended. Pour into prepared mold. Chill until firm in refrigerator, at least 2 hours.

*1 cup drained canned fruits for salad may be used instead of the frozen mixed fruit.

This sheet also included two recipes from another Carnation recipe sheet I’ve archived here, Carnation Pumpkin Pie and Five Minute Fudge.