Ingredients:

• 2 packets Knox unflavored gelatin

• 1 cup hot water

• 1 cup boiling water

• 6 tablespoons granulated sugar

• 1½ cups 2% milk

• 2 teaspoons almond extract

• Less than 1/8 teaspoon Burgundy icing color

• Basic Graham Cracker Crust mix

1. In the bottom of a large mixing bowl, prepare a basic graham cracker crust, careful to make sure that only the bottom of the bowl has the crust. When finished the crust will be on the top of the dessert, and the crust does not extend down the side. Carefully cover the top of the crust with butter; this is intended to seal the crust from the gelatin.
2. Soften gelatin in a 2-quart bowl with 1 cup hot water. Stir until gelatin is dissolved.
3. Add 1 cup boiling water. Stir.
4. Add Sugar, milk, food coloring, and almond extract. Stir together. Pour onto crust.
5. Chill until firm.
6. When the gelatin is firm, cover the bowl with an upside down plate, and invert the dessert.