1 can (16 oz) sliced peaches
2 packages (3 oz each) peach or apricot gelatin
1/2 cup sugar
2 cups boiling water
1 tsp almond extract
1 carton (8 oz) whipped topping
Additional peach slices for garnish
Drain peaches and save 2/3 cup juice. Chop peaches into small pieces and set aside. In a bowl, dissolve gelatin and sugar in boiling water. Stir in reserved peach juice. Chill until slightly thickened. Stir extract into whipped cream and gently fold in gelatin mixture. Fold in peaches carefully. Pour into an oiled 6 cup mold. Chill overnite and garnish with peach slices.