1 (9") baked pastry shell
3 oz. pkg. peach Jello
1 pt. vanilla ice cream
2 1/2 c. sliced peaches

Chill the pie shell. Dissolve the Jello in 1 1/4 cups boiling water. Add the ice cream by spoonfuls, stirring until melted. Chill until the mixture mounds slightly when dropped from a spoon, about 1/2 hour. Fold in 2 cups of the peaches and pour into the shell. Garnish with the remaining peaches. Chill until firm.