1 pkg. Jello raspberry gelatin
1 1/4 c. boiling water
1 pt. vanilla ice cream, softened
1 packaged chocolate crumb crust
3 tbsp. butter
2 squares Baker's semi sweet chocolate
Cool Whip (opt.)
Raspberries (opt.)

Dissolve gelatin in boiling water. Spoon in ice cream, stirring until melted and smooth. Chill until slightly thickened, about 10 minutes. Pour into crust. Chill until firm, about 2 hours. Melt butter with chocolate; cool. Spread over pie. Chill until chocolate sauce hardens. Garnish with whip cream and berries. Makes 8 servings.