1 pkg. cherry Jello (sugar free)
2/3 c. boiling water
1 c. vanilla ice cream
1 c. diced peaches (washed and drained)
3 packs whipped topping (sugar free)
1 baked 9 inch pie shell

Prepare whipped topping as directed and let chill. Dissolve gelatin in boiling water. Add ice cream. Stir until ice cream is melted and smooth. Blend in whipped topping. Stir in fruit. Chill, if necessary, until mixture will mound. Spoon into crust. Chill 3 hours or overnight.