1 pkg. strawberry Jello (3 oz. size)
1 pt. strawberry ice cream
1 c. strawberries
Whipped cream for top
1 cooked pie shell (9 inch)

Frozen strawberries are fine, thaw first.

Dissolve Jello in 1 cup of boiling water. Add 1 pint of strawberry ice cream. Stir until dissolved. Place mixture in refrigerator until it begins to thicken (about 5 minutes). Remove from refrigerator and add 1 cup strawberries. Fold in.

Pour mixture into prepared pie crust. Refrigerate 1-2 hours. Top with whipped cream. Serve chilled. Store in refrigerator.