1 pkg. orange Jello
1 c. boiling water
1 pt. vanilla ice cream
1 jar maraschino cherries, drained and cut in halves
1 lg. can crushed pineapple, drained
1 c. pecans, chopped

Dissolve Jello in boiling water. Add ice cream and stir until melted. Add cherries, pecans and pineapple. Place in 2 quart mold and refrigerate. Makes 8 to 10 servings.