1 (10 oz.) pkg. frozen raspberries, thawed
2 (3 oz.) pkgs. raspberry Jello
2 c. boiling water
1 pt. vanilla ice cream
1 (6 oz.) can frozen lemonade concentrate, thawed

Drain raspberries, reserve syrup. Dissolve Jello in water; add ice cream by spoonfuls, stirring until melted. Stir in lemonade concentrate and syrup. Chill until partially set. Add raspberries and turn into a 2 quart mold. Chill until firm.