FILLING:

1 pkg. lemon Jello
1 1/4 c. hot water
1 pt. strawberry ice cream
1 1/2 c. sliced fresh strawberries

Dissolve Jello in hot water in 2 quart saucepan. Add ice cream by spoonfuls, stirring until melted. Chill until thickened, but not set, 15-20 minutes. Fold in drained strawberries. Turn into baked 9 inch pie shell. Chill until firm (20-25 minutes).