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1 French vanilla cake mix
1/2 teaspoon almond extract (optional)
2 boxes peach jello
1.5 cups boiling water
1 container low fat or fat free whipped topping
1 small can sliced peaches, drained (optional)
almond slivers (optional)
Make cake mix according to package directions (either regular or low fat), then stir in almond extract and pour into a prepared 9 x 13 inch pan. Bake, let cool for 10 minutes - do not remove cake from pan - then poke all over with a toothpick or meat fork. Dissolve jello in water, then drizzle over cake. Let cool for about an hour, then cover and place in refrigerator overnight (or at least 4 hours). Top with whipped topping, cover and refrigerate again (at least 3-4 hours). To serve, top with sliced peaches and almond slivers if desired.