1 pkg. orange Jello
2 c. sugar
1/4 tsp. almond extract
5 c. water
1 pinch of salt
5 tbsp. unflavored gelatin
1 c. cold water
2 c. boiling water
1 qt. whipped topping
1/2 gallon vanilla ice cream, thawed
2 qt. cling peaches
8 inch graham cracker crust

Mix first 5 ingredients; bring to a rapid boil then set aside to cool. Mix gelatin with cold water. When two gelatin mixtures have started to set combine and beat with wire whip until smooth. Beat in melted ice cream and whipped topping. Fold in drained and chopped peaches. Fill graham cracker crust with mixture and refrigerate until set.