5 pkg. lemon Jello (3 oz. size)
2 c. boiling water
1/2 gal. vanilla ice cream

Dissolve Jello in boiling water. Beat in the ice cream with electric mixer. (Work quickly.) Pour into large mold, or a square or oblong pan. Refrigerate several hours or overnight. Serve plain or with whipped cream or Cool Whip and topped with fruit. Serves at least 12.