3 c. chilled cantaloupe balls, divided
2 env. Knox unflavored gelatin
1 c. lemonade, heated to boiling
1/4 c. cold lemonade
1 c. (1/2 pt.) vanilla ice cream
1 c. ice cubes (6 to 8)

In a 5 cup blender container, puree 1/2 cup cantaloupe balls. Sprinkle gelatin over puree; let stand 3 or 4 minutes. Add hot lemonade and process at low speed 2 minutes. Add cold lemonade, 1/2 cup cantaloupe balls and ice cream. Add ice cubes, one at a time and process at high speed until ice is melted. Let stand until mixture is slightly thickened, about 5 minutes.

In parfait dishes, layer remaining 2 cups cantaloupe balls and gelatin mixture, ending with cantaloupe balls. Chill until set, about 30 minutes.