1 lg. pkg. lemon-lime Jello
1 ready made pie crust
1 pt. vanilla ice cream
1 big can crushed pineapple, undrained
Walnuts (optional)

Bake pie crust until nice and brown. In a big bowl, make Jello as usual only use about 1/3 less water. Then add crushed pineapple. Add almost melted vanilla ice cream and fold all together (also add walnuts now, if desired). Now pour into the pie crust and freeze for 1 hour then put into refrigerator for at least 2 hours so it can set up well. Take out about 20 to 30 minutes before you cut and serve. This can also be put into dessert dishes (without pie crust) and serve with whipped cream on top. Hmmm good.