1 pkg. strawberry Jello
1 1/4 c. hot water
1 pt. ice cream (vanilla)
1 9" graham cracker crust
1 (8 oz.) container strawberries (frozen)
(Do not use juice)

Dissolve Jello in a 2 quart saucepan. Add ice cream by the spoonfuls, stirring until melted. Chill until thickened, but not set (15-20 minutes). Fold in strawberries. Turn into pie shell.