1 (29 oz.) can sliced peaches
1 (3 oz.) pkg. lemon jello
1/4 c. sugar
Dash of salt
1 c. boiling water
1/4 tsp. almond extract (optional)
2 c. Cool Whip

Drain peaches, reserving 1/3 cup of the syrup. Chop peaches; dissolve gelatin, sugar, and salt in boiling water. Add reserved syrup; chill until slightly thickened. Blend almond extract into Cool Whip; gradually blend into gelatin, then fold into peaches.

Pour into 5-cup mold. Chill until firm, about 4 hours. Unmold. Makes 5 cups of 10 servings.