1 9" graham cracker crust
1 #2 can sliced peaches
1 pkg. (4 oz.) lemon gelatin
1/2 c. water
1 pt. vanilla ice cream
1/8 tsp. almond extract

Drain the syrup from the peaches and save. Place the syrup and the water in a medium saucepan. Dissolve the lemon flavored gelatin in the hot syrup. Stir in the vanilla ice cream in 6 chunks; stir until melted. Chill in the refrigerator until it begins to thicken and mound (about 40 minutes).

Meanwhile, cut the peaches into bite-size pieces. Fold the peaches and almond extract into the thickened Jello mixture. Pour into pie shell, let set in refrigerator until firmed up. Top with whipped cream when ready to serve. (May be made the day before.)