Fruit Cocktail Eggnog Pie

1 can fruit cocktail
1 envelope unflavored gelatin
1 1/2 cups prepared eggnog
1/8 tsp. salt
1 1/2 tsp. vanilla
1/4 tsp. almond extract
1 cup whipping cream
1 9-inch baked pie shell

Drain fruit well, measure 1/2 cup of syrup. Stir gelatin into syrup. Set over boiling water, stir to dissolve. Remove from heat, stir into eggnog. Add salt, flavorings. Chill until mixture mounds when dropped from spoon. Whip cream. Fold into gelatine mixture with 1 1/2 cups well-drained fruit cocktail. Chill again 5 to 10 minutes, until mixture mounds. Heap into baked cooled pie shell. Chill 2 to 4 hours. Decorate with remaining fruit before serving.