1 (16 oz.) can sliced peaches, drained
2 tbsp. apricot brandy (optional)
1 (6 oz.) pkg. orange Jello mix
2 c. boiling water
1 1/2 c. cold water
1 (4 oz.) container Cool Whip topping

Sprinkle peaches with brandy (optional) set aside. Dissolve gelatin in boiling water, stir in cold water. Chill until thickened. Fold peaches into 1/2 the Jello. Spoon into 6 cup Jello mold. Chill about 10 to 15 minutes. Blend Cool Whip and remaining Jello. Spoon over rest of Jello. Chill until firm about 4 hours.