Summer Peach Mousse

1. 1

   Place Jello and water in a large mixing bowl and stir to dissolve.

2. 2

   Place peaches, honey and almond extract in a food processor or blender and process until smooth.

3. 3

   Add to jello and stir to combine.

4. 4

   Cover and refrigerate 1 1/2 hours or until the mixture is the consistency of syrup.

5. 5

   Beat the mixture on high speed 5 minutes or until doubled in bulk.

6. 6

   Gently fold in whipped topping.

7. 7

   Spoon into stemmed wine glasses and refrigerate at least one hour.

8. 8

   Garnish with your choice of toppings if desired.

No additional tips available.