1 pkg. raspberry Jello
1 pt. vanilla ice cream
1 to 2 c. fresh raspberries
1 baked pie crust

Dissolve Jello in 1 cup hot water; add 1/2 cup cold water. Cool. Add ice cream in chunks and stir until melted. Let chill until thick (30 minutes). Stir in fruit. Pour into pie crust. Let sit until firm.

Serve with Cool Whip and fresh raspberries if desired.