1 lb. can fruit cocktail
1 (3 oz.) pkg. lemon gelatin
1/2 c. cold water
1 pt. vanilla ice cream
Vanilla wafers

Drain fruit, reserving syrup. Add water to syrup to make 1 cup; heat to boiling. Add gelatin; dissolve. Add cold water. Cut ice cream in 6 pieces; add to hot mixture, stir until melted. Chill until mixture thickens, about 15 to 20 minutes. Fold in fruit.

Turn into vanilla cookie crust. Chill until firm (45 minutes for creamy filling to a few hours for the firmer gelatin kind).

VANILLA COOKIE CRUST:

Line bottom of buttered 9-inch pie plate with whole vanilla wafers. Trim 1/4 inch off enough wafers to stand up around edge of plate. Crumble a few wafer; fill chinks in bottom crust.