Instructions: Peel and pit peaches. Cut into chunks and crush well with potato masher. Mix in sugar and almond extract. Refrigerate while preparing crust.

Roll cookies between two pieces of wax paper to make crumbs. Line a 9 inch pie pan, sides and bottom, with crumbs. Save 1/4 cup crumbs for topping.

Whip cream, using cold bowl and beaters, until stiff. Fold in peaches. Pour into crumb-lined pan. Sprinkle top of pie with remaining crumbs. Cover with foil and freeze. Remove from freezer about 20 minutes before serving.

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