1 baked 9-inch pie crust, cooled
1 (3 oz.) pkg. peach jello
2/3 c. boiling water
1 c. vanilla ice cream
1 c. diced fresh peaches
3 1/2 c. Cool Whip

Dissolve jello in the boiling water. Add ice cream by spoonfuls. Stir until melted and smooth. Blend in Cool Whip. Add fruit. Spoon into crust. Chill 3 hours.

This is also very good using strawberry jello and fresh strawberries.