2 sm. pkgs. black raspberry Jello
3 c. water (2 hot, 1 cold)
2 sm. cans crushed pineapple, drained
1 qt. vanilla ice cream

Boil 2 cups water and dilute Jello. Use reserved pineapple liquid and cold water to make third cup. Add by spoonfuls the vanilla ice cream and stir until dissolved. Chill until slightly thickened then add crushed pineapple. Pour into lightly oiled mold and refrigerate.