6 oz. pkg. raspberry Jello
2 c. boiling water
2 c. ice cream (1 pt.)
6 oz. can pink lemonade, thawed
1/4 c. chopped pecans
10 oz. frozen raspberries, thawed

Drain raspberries, save liquid. Dissolve Jello in boiling water. Add ice cream by spoonfuls, stir until melted. Add lemonade and berry juice. Chill until soft set, then add raspberries and nuts. Chill until set. May substitute strawberries and strawberry Jello. May be used for salad or dessert. Serves 12.