1 stick pie crust mix
1 qt. vanilla ice cream
2/3 c. pitted whole dates, snipped (4 oz.)
1/3 c. water
2 tsp. sugar
1 tbsp. lemon juice
1/2 tsp. vanilla
2 tbsp. chopped walnuts
1/2 of a 4 1/2 oz. carton (1 c.) frozen whipped dessert topping, thawed
Walnut halves

Prepare pie crust mix according to package directions, fitting it into a 9 inch pie plate. Flute edges and prick pastry. Bake in 450 degree oven for 10 to 12 minutes or until golden. Cool.

In mixing bowl soften ice cream using wooden spoon to stir and press against side of bowl. Soften just until pliable. Using a metal spatula, spread ice cream into bottom of cooled pastry shell. Freeze until firm.

Meanwhile, in saucepan combine snipped dates, water, and sugar. Bring to boiling. Simmer, covered, about 5 minutes or until dates are softened. Stir in the lemon juice and vanilla; cool.

Spread 1/2 cup of the date mixture over frozen ice cream layer in pastry shell. Fold remaining date mixture and the chopped walnuts into thawed whipped topping. Spread over date layer. Freeze until firm. Cover with moisture-vaporproof wrap. Seal, label, and freeze.

Before serving: Let pie stand at room temperature 10 to 15 minutes. Garnish with walnut halves. Slice pie and serve immediately.