1 (10 oz.) pkg. frozen raspberries, thawed
2 (3 oz.) pkgs. red raspberry Jello
2 c. boiling water
1 pt. vanilla ice cream
1 (6 oz.) can frozen pink or reg. lemonade (thawed)
1/4 c. chopped pecans (optional)

Drain raspberries, reserving syrup. Dissolve Jello in boiling water. Add ice cream by spoonfuls, stirring until melted. Stir in lemonade concentrate and reserved syrup. Chill until partially set and then add raspberries and pecans. Pour into a 6 cup mold and chill.