1 (10 oz.) pkg. frozen red raspberries, thawed
1 (6 oz.) pkg. red raspberry gelatin
2 c. boiling water
1 pt. vanilla ice cream
1 (6 oz.) can (3/4 c.) frozen pink lemonade concentrate, thawed
1/4 c. chopped pecans

Drain raspberries reserving syrup. Dissolve gelatin in boiling water. Add ice cream by spoonfuls stirring until melted. Stir in lemonade concentrate and reserved syrup. Chill until partially set. Add raspberries and nuts. Chill until firm.