1 1/2 c. milk
1 pkg. Knox gelatin
1/4 c. sugar
2 eggs
1 tsp. almond extract
3 tbsp. sugar
1 tsp. vanilla
Cool Whip
Almonds

Mix milk, Knox gelatin, and sugar. Heat until bubbles around edges. Add 2 egg yolks (beaten). Mix fast and well. Do not boil. Add almond extract. Remove and cool until thickens in refrigerator (approximately 30-40 minutes). Beat egg whites until frothy. Add sugar and vanilla. Beat until stand up. Add Cool Whip and fold in cooled filling. Pour in ready baked crust. Scatter almond slivers on top. Add Cool Whip for decoration. Cool in refrigerator until cutting consistency (approximately 1 hour).