1 pkg. orange Jello
1 c. boiling water
1 pt. vanilla ice cream
1 sm. jar maraschino cherries, drained & cut
1 lg. can crushed pineapple, drained
1 c. chopped pecans

Dissolve Jello in boiling water. Add ice cream and stir until dissolved. Add cherries, pineapple, and pecans. Place in 2 quart mold and refrigerate. Serves 8 to 10.