Peach Glace Pie - cooking recipe

Ingredients

1 (9-inch) baked pie shell
1 envelope unflavored gelatin
2 Tbsp. cold water
1 (1 1/2 oz.) jar apricot preserves
1/2 tsp. almond extract
1 (29 oz.) can peach halves, drained
1/2 c. whipped topping

Preparation

Sprinkle gelatin over cold water to soften.
Bring preserves to a boil; stir in softened gelatin.
Stir until dissolved.
Add almond extract.
Cool until slightly thickened.
Arrange peach halves in crust with cut sides down.
Pour gelatin mixture over peaches.
Cool in refrigerator for 3 hours.
Serve with whipped topping.