1 pkg. (4 serving) peach Jello
2/3 c. boiling water
1 c. vanilla ice cream
3 1/2 c. thawed Cool Whip
1 c. diced fresh peaches
1 (9 inch) pie shell, baked, cooled

Graham crust may be used, put in freezer 5 minutes before filling.

Dissolve Jello in boiling water. Add ice cream by spoonfuls. Stir until melted and smooth. Blend in whipped topping and fruit. If necessary, chill until mixture will mound. Spoon into crust. Chill about 3 hours or put in freezer until firm.

May substitute strawberry Jello and strawberries.