2/3 c. sugar
1 1/2 c. water
1 env. unflavored gelatin

Stir well. Heat on low burner until dissolved. Blend with 1 cup sour cream and 3/4 teaspoon almond extract. Chill until starting to get thick. Fold in 1 cup of Cool Whip. Pour into mold and when serving decorate with fruit. Strawberries and kiwi fruit is nice.