1 (9-10 inch) baked pie shell
1 (6 oz. or 2-3 oz.) pkg. lime gelatin
2 c. boiling water
1 tsp. shredded lime peel
1/2 c. lime juice
1 qt. vanilla ice cream

Dissolve gelatin in boiling water. Stir in lime peel and juice. Break ice cream into pieces, about 2 inch cubes, and stir into gelatin mixture until ice cream is completely dissolved.

Set in refrigerator (usually 10-15 minutes) until mixture is firm enough to hold its shape. Spoon into baked shell. Refrigerate until serving time.

Use a large pie plate or you will have filling left over. Make a day ahead and refrigerate. Make earlier and freeze--but thaw before serving.

Garnish with whipped cream or whipped topping and maraschino cherries if desired.