1 (29 oz.) can sliced peaches chopped, reserve a few for garnish
3 oz. lemon Jello
1/4 c. sugar
1 c. boiling water
1/4 tsp. almond extract
2 c. or 1 (4 1/2 oz.) container Cool Whip

Drain peaches reserving 1/3 cup of the syrup. Chop peaches. Dissolve gelatin and sugar in boiling water. Add reserved syrup. Chill until slightly thickened. Blend almond extract into whipped topping and gradually blend into gelatin, then fold in the peaches. Pour into 9 x 13 pan. Chill until firm. Garnish with Cool Whip and reserved peaches.