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

Drain thawed berries. Set aside. Dissolve Jello in boiling water. Add the pint of ice cream by spoonfuls and stir well to dissolve. Add berry juice and frozen lemonade. Chill until partially set. Add berries and nuts. Pour into ring mold sprayed with Pam. Chill several hours until firm. Unmold on serving plate.