Peaches 'N Cream Pie - cooking recipe

Ingredients

1/8 tsp. almond extract
1 (9-inch) baked pie shell
1 c. heavy cream, whipped
1 pt. vanilla ice cream
1/2 c. cold water
1 (3 oz.) pkg. lemon gelatin
1 (No. 2 1/2) can sliced peaches

Preparation

Drain peaches, reserving syrup.
Heat 1 cup syrup to boiling. Add gelatin; stir until dissolved.
Add cold water.
Cut ice cream and add to hot mixture.
Stir until melted.
Add almond extract. Chill until thickened and begins to mound.
Reserve a few peaches for garnishing.
Fold remaining peaches into mixture; pour into shell.
Chill until firm, about 4 hours.
Cover top of filling with deep layer of whipped cream, almost to edge.
Top with peaches and fluff of cream in center.