3 1/2 c. sliced peaches, sweetened or 1 #2 1/2 can
1 (3 oz.) pkg. lemon flavored gelatin
1/2 c. cold water
1 pt. vanilla
Ice cream
1 baked 9" pastry shell
1/2 c. whipping cream, whipped

If using fresh peaches, let stand about 15 minutes, after mixing with sugar. Drain peaches (fresh or canned), reserving syrup. Add water to syrup to make 1 cup; heat to boiling. Add gelatin; stir until dissolved. Add cold water. Cut ice cream in 6 pieces; add to hot liquid. Stir until melted. Chill until mixture mounds slightly when dropped from a spoon (15-20 minutes). Fold in peaches.

Pour into cooled pastry shell. Chill until firm, 45 minutes (filling will resemble cream pie) to several hours (filling will be firmer). Top with cream, peaches.