1 c water
4 packets Knox gelatin (you can use anywhere between 2 to 4 packets, depending how firm you like it; I used 4 so that the cubes would hold their shape)
3/4 c sugar
2 tsp almond extract
24 oz. evaporated milk
1 can fruit cocktail
1 can lychee, cut up 

Boil water. Lower heat. Add gelatin and whisk it until it dissolves. Add and dissolve sugar. Add almond extract and evaporated milk. Mix well. 

Pour over a sieve into a 13x9x2 pan and let it cool. Refrigerate. (I refrigerate over night - not sure how long it actually takes to get firm).

Once firm, cut jello into cubes and add fruit.