Place cake on platter. In skillet over medium high heat, cook
almonds stirring frequently until toasted, 1-2 minutes. Blend Cool Whip and
almond extract. Transfer 1 1/2 cups Cool Whip to a separate bowl, fold in chopped
peaches and set aside. Cut 1 inch horizontal from top of cake, set aside. Using
small knife, cut tunnel in cake 1/2 inch from inside and outside edges, pull
out cake from center, reserve cake pieces for another use. Fill tunnel with
reserved peach and Cool Whip. Replace top of cake with remaining Cook Whip,
press toasted almonds into sides of cake. Garnish with peaches and mix if desired.