1 (3 oz.) pkg. strawberry Jello
1 c. hot water
1/2 c. cold water
1 baked 9 inch pastry shell
1 pt. vanilla or strawberry ice cream
1 1/2 c. sliced, fresh or frozen strawberries, drained

Dissolve Jello in hot water. Add cold water; stir. Cut ice cream in 6 pieces. Add to Jello mixture. Stir until ice cream melts. Chill mixture in refrigerator until it begins to thicken and mound when spooned (20 to 30 minutes). Gently fold in strawberries. Pour into cooled, baked pastry shell. Chill until firm. Trim with sliced berries.