Preparation:
1. Drain juice from thawed peaches; add enough water to juice to measure 1/2 cup. Set liquid aside.
2. Pour 1 cup boiling water in mixing bowl; add gelatin and sugar, stirring until gelatin is dissolved.
3. Add 1/2 cup peach liquid.
4. Refrigerate gelatin mixture, stirring occasionally, until slightly thickened.
5. In chilled bowl, beat cream until stiff; add almond extract.
6. Beat gelatin mixture until foamy; fold in whipped cream, then peaches.
7. Chill again, if necessary, until mixture will mound.
8. Spoon into crust; chill until set. |
