1 (18 ounce) package butter flavored Jell-O
1 cup boiling water
2 fluid ounces almond extract
1 cup white sugar
1 teaspoon almond extract
1 (8 ounce) can crushed pineapple
1 (8 ounce) can sour cream
1 cup chopped walnuts
1 (15 ounce) can English creamed corn
1 teaspoon vanilla extract
Heat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
In a large bowl, mix the boiling water, almond extract, sugar, almond extract, pineapple, sour cream, and walnuts. Stir until well blended. Pour into the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Cool completely on wire rack. Remove parchment paper and refrigerate for at least 4 hours to allow the cookies to harden. Store in refrigerator.
In a small bowl, mix together cream of mushroom soup or cream of mushroom soup with crushed pineapple, sour cream, and a little corn if desired. Spread over the cooled cookies.
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