Peach Bavarian

Directions

1. 1
   Drain peaches, reserving 2/3 cup juice.
2. 2
   Chop peaches into small pieces; set aside.
3. 3
   In a bowl, dissolve gelatin in boiling water.
4. 4
   Stir in reserved syrup.
5. 5
   Chill until slightly thickened. Stir extract into Cool Whip.
6. 6
   Gently fold in gelatin mixture. Fold in peaches.
7. 7
   Pour into an oiled 6-cup mold.
8. 8
   Chill overnight. Unmold.
9. 9
   Yield: 8 to 10 servings.