1 (10 oz.) pkg. frozen raspberries, thawed
2 (3 oz.) pkgs. raspberry Jello
2 c. boiling water
1 pt. vanilla ice cream (2 c.)
1 (6 oz.) can pink or plain lemonade, thawed
1/4 c. chopped pecans

Drain raspberries and save syrup. Dissolve Jello in boiling water. Add ice cream by spoonfuls and stir until melted. Add lemonade and reserved syrup. Chill until partially set. Stir in raspberries and pecans. Pour mixture in a ring mold and refrigerate until set.