Use bundt pan, serves 12 to 16.

2 (6 oz.) pkg. strawberry Jello
4 c. boiling water
2 c. drained crushed pineapple
2 c. drained strawberries
1/2 gallon vanilla ice cream

Dissolve the Jello in hot water. Add ice cream (cut in slices) and stir until melted. Add fruit. Pour into bundt pan and refrigerate until set. (If desired, cut ingredients in half and use 9 x 13 inch cake pan or desired mold.)