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

Drain raspberries, reserving syrup. Dissolve gelatin in boiling water. Add ice cream by spoonfuls, stirring until melted. Stir in lemonade concentrate and reserved syrup. Chill until partially set. Add raspberries and pecans. Turn into a 6 cup ring mold. Chill until firm.

Makes 8 to 10 servings.