Coffee Nip - cooking recipe

Ingredients

2 envelopes Knox unflavored gelatine
1/4 c. Amaretto or 1/2 tsp. almond extract and 1/4 c. water
3 3/4 c. hot brewed coffee
3/4 c. sugar
1/2 c. Cool Whip
3 Tbsp. sliced toasted almonds

Preparation

In a 2-quart bowl, sprinkle gelatine over Amaretto or almond extract and water.
Let stand 1 minute to soften; stir to dissolve. Add coffee and sugar.
Stir until mixture is clear.
Pour into 8 sherbet glasses.
Cover and chill until firm.
Garnish with Cool Whip and almonds.