3 1/2 c. sliced peaches, canned
1 (3 oz.) pkg. lemon gelatin
1/2 c. cold water
1 pt. vanilla ice cream
1/8 tsp. almond extract
1 9" baked pie shell
1 c. heavy cream, whipped

Drain peaches, reserve syrup. Heat 1 cup peach syrup to boiling. Add gelatin and stir until dissolved. Add cold water. Cut ice cream into pieces and add to hot liquid. Stir until melted. Add almond extract. Chill until mixture begins to thicken and mound (approximately 10-15 minutes). Reserve a few peach slices or halves for garnishing.) Fold in remaining peach slices. Pour mixture into baked pie shell. Chill until firm, about 4 hours. Cover top of filling almost to edge with deep layer of whipped cream. Top with slices of peaches.