Creamy Peach Double Decker

1 16-ounce can sliced peaches, drained and diced
2 tablespoons apricot brandy, optional
2 3-ounce boxes or 1 6-ounce box orange Jell-O
2 cups boiling water
1 1/2 cups cold water
1 4-ounce container nondairy whipped topping, thawed

Sprinkle peaches with brandy and set aside. Dissolve gelatin in boiling water. Stir in cold water and chill until thickened. Fold peaches into 1/2 the gelatin and spoon into 6-cup mold. Chill until set, but not firm (about 10 minutes). Blend whipped topping into remaining gelatin and spoon over clear layer in mold. Chill until firm (about 4 hours). Unmold.

- Recipe courtesy of Susan Hull, Smithsburg