Combine sugar and gelatin in saucepan; add water.
Stir over low heat till gelatin and sugar are dissolved.
Chill till partially set; beat till fluffy.
Beat egg whites with extract to stiff peaks; fold into gelatin mixture.
Carefully fold in chopped almonds.
Divide mixture evenly among 3 bowls.
With food coloring tint one mixture pink and another green, leaving third plain.
Pour pink mixture into 8 1/2 cup mold or 9x5x3-inch loaf pan.
Next carefully layer white mixture, then green.
Chill till firm.
Pass Custard Sauce.