1 pkg. lemon jello
1 1/2 c. hot water
1 sm. can crushed pineapple, drained
1 pt. vanilla ice cream

First pour hot water over jello and dissolve as usual, then add other ingredients and stir.

Put in refrigerator until it begins to congeal, then pour over one-inch slices of angel food cake. Return to refrigerator until time to serve.