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Crust
1/2 cup flour
1/2 cup finely chopped nuts
1/2 teaspoon nutmeg (optional)
2 tablespoons sugar
1/2 stick ( 1/4 cup) butter or
margarine, softened

Filling
1 cup syrup drained from peaches
1 envelope (1 tbs) unflavored gelatin
1 can (1 lb, 13 ozs) sliced peaches, drained
1 tablespoon lemon juice
1/2 cup flaked coconut
1 cup whipping cream
1/4 cup sugar
1 teaspoon vanilla
Maraschino cherries (optional)

To make crust:
Combine ingredients for crust and press firmly into bottom of 9- or 10-inch spring form pan. Bake in a moderate oven (350F) 10 minutes. Cool.

To make filling:
Combine syrup and gelatin in a saucepan. Let stand 1 minute. Heat to dissolve gelatin. Chill in refrigerator until slightly thickened; combine with drained peaches, lemon juice, and coconut.

Whip cream. Add sugar and vanilla and whip 1 minute more. Fold into gelatin-peach mixture and spread over baked crust. Garnish with maraschino cherries. Chill in refrigerator at least 1 hour. To serve, remove side of pan and cut in wedges. Yield: 6 to 8 servings.