1 (10 oz.) pkg. frozen raspberries, thawed
2 (3 oz.) red raspberry Jello
2 c. boiling water
1 pt. vanilla ice cream (1/4 to 1/2 gallon)
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 and reserved syrup. Chill until partially set. Fold in berries and pecans. Pour into 6 cup ring mold. Chill until firm. Makes 8-10 servings.