10 oz. pkg. frozen red raspberries in syrup, thawed
3 oz. pkg. raspberry flavor gelatin
1 pt. vanilla ice cream
9 inch baked pie shell or graham cracker crumb crust, cooled
Garnishes: whipping topping and additional fruit

Drain fruit, measuring syrup. Add water to syrup to make 1 cup. Bring liquid to a boil; then add gelatin and stir until dissolved. Spoon in ice cream, stirring until melted and smooth. Chill until thickened, about 20 minutes. Fold in fruit. Pour into pie shell. Chill until firm, at least 2 hours. Garnish with whipped topping and additional fruit, if desired. Yield: 8 servings. Variation: use a 10 oz. package of frozen strawberries in syrup, strawberry flavor gelatin and strawberry ice cream.