9 or 10 inch pie plate, graham cracker crust, directions on box
1 sm. pkg. lemon Jello
1 pt. strawberry ice cream
1 1/2 c. sliced fresh strawberries
1 1/4 c. hot water
1 pt. heavy cream for whipping
2 tsp. sugar

Make pie crust. Dissolve Jello in hot water; add ice cream, stirring slowly. Jell in refrigerator for 20 minutes. Add sliced strawberries and pour into pie shell. Refrigerate overnight. Whip heavy cream and sugar together until it forms stiff peaks. Spread over pie. Eat and enjoy.