1/2 c. sugar
1/4 c. butter, melted
2 c. graham cracker crumbs
1 pkg. raspberry gelatin
2 c. ice cream (your choice of flavor)
1 (#2) can blackberry pie filling
1 tbsp. lemon juice

Combine sugar, butter and cracker crumbs. Reserve 1/4 cup crumb mixture. Press remaining crumb mixture against bottom of an 8" square pan.

Dissolve gelatin in 1 cup boiling water; add ice cream. Stir to melt ice cream. Chill until thickened. Fold in pie filling and lemon juice. Turn into crumb lined pan; top with reserved crumbs. Chill until firm. Makes 9 servings.