1 deep dish pie crust shell, baked
1 pkg. (3 oz.) orange flavor gelatin
2/3 c. boiling orange juice
1 c. vanilla ice cream, softened
1 can (11 oz.) mandarin oranges, drained
1 c. whipped topping, thawed

Dissolve gelatin in boiling orange juice. Add ice cream by spoonfuls, blending until dissolved. Chill until lightly thickened. Stir in mandarin oranges. Fold in whipped topping. Pour into pie shell. Freeze until firm, about 2 hours. Remove from freezer 15 minutes before serving.