1 large box strawberry jello
1 can Eagle Brand milk
3 c shredded coconut
1 t almond extract
1/2 c ground almonds

Mix jello and milk, then stir in coconut, almonds and extract. Let set in refrigerator over night. Mold into strawberry shapes, then roll in red sugar crystals. (Decorate stem end and insert 1/2 green colored toothpick for the stem.) Refrigerate until ready to serve.

Source: Bea Spaniol