1 can (16 oz) sliced peaches
2 pkg. (3 oz each) peach or apricot gelatin
1/2 cup sugar
2 cups boiling water
1 teas. almond extract
1 carton (8 oz) frozen whipped topping, thawed
Drain peaches, reserving 2/3 sup juice. Chop peaches into small pieces: set aside. In a bowl, dissolve gelatin and sugar in boiling water. Stir in reserved syrup. Chill until slightly thickened. Stir extract into whipped topping; gently fold into gelatin mixture. Fold in peaches. Pour into an oiled 6-cup mold. Chill overnight. Unmold; garnish with additional peaches if desired.
Yield 8-10 servings