1 env. Knox gelatin plus 1/4 tsp. Knox
3/4 c. sugar
1 1/2 c. cold water
1 1/2 c. sour cream
1 1/2 tsp. almond extract
1 (9 oz.) Cool Whip

Boil gelatin, sugar, and cold water together; stir until clear. Place in bowl and add sour cream. Beat almond extract and add. Refrigerate until semi- jelled. Add Cool Whip. Beat together and pour into mold (large green Tupperware works well). Serve with frozen strawberries, thawed.