1 (3 oz.) pkg. peach jello
2/3 c. boiling water
1 c. vanilla ice cream
1 c. fresh peaches, diced
3 1/2 c. Cool Whip (8 oz.), thawed
9 inch cooked pie shell

Dissolve jello in boiling water. Add ice cream by spoonfuls and stir until melted and smooth. Blend in Cool Whip and fruit. Chill until mixture will mound (fluffy). Spoon into baked pie shell. Chill about 3 hours or freeze until firm. Garnish with peach slices.