1 (9") baked pie shell, or graham cracker shell
1 lg. pkg. lime Jello
1 (4 oz.) can crushed pineapple
1 pt. vanilla ice cream

Drain pineapple and set aside, reserving juice. Add enough water to the juice to make 1 1/4 cups. Heat and dissolve Jello in juice. Add ice cream by scoops and stir lightly. Refrigerate until thickened but not set. Add pineapple and pour into shell. Refrigerate until firm.