1 sm. pkg. lime Jello
1 pt. vanilla ice cream
1 c. crushed pineapple, drained
1 1/4 c. hot liquid (juice from pineapple, plus water)
1 baked 9 inch pie shell, cooled

Dissolve Jello in hot liquid in a 2 quart saucepan. Add ice cream by spoonfuls, stirring until melted. Chill until thickened but not set (25-30 minutes). Fold in drained pineapple. Turn into pie shell. Chill until firm (15 to 20 minutes). Garnish with remaining pineapple if desired.