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

Drain the berries reserving the syrup. Dissolve the gelatin in boiling water. Add the ice cream by spoonfuls, stirring until melted. Stir in the lemonade concentrate and the reserved syrup. Chill until partially set. Add the raspberries and the pecans. Turn into a six-cup mold ring and chill until firm. 8 to 10 servings.