3 1/2 c. fresh peaches, sliced and sweetened OR 1 (1 lb. 13 oz.) can sliced peaches
1 (3 oz.) lemon flavored gelatin
1/2 c. cold water
1 pt. vanilla ice cream
1 (9 inch) baked pastry shell, cooled
1/2 c. whipping cream, whipped

If using fresh peaches, let stand about 15 minutes after mixing with sugar. Drain peaches, canned or fresh, reserving syrup. Add water to syrup to make 1 cup; heat to boiling. Add gelatin. Stir until dissolved. Add cold water. Add ice cream by spoonfuls to hot liquid. Stir until melted.

Chill until mixture mounds slightly when dropped from a spoon. Fold in peaches. Turn into cooled pastry shell. Chill until firm. Top with cream and additional peaches.