1 (8 1/4 oz.) can crushed pineapple
1 (3 oz.) pkg. lemon flavored gelatin
1 pt. vanilla ice cream
1 baked 8 inch pastry shell, cooled
Whipped cream

Drain pineapple; reserve syrup. Add water to syrup to make 1 1/4 cup. Combine gelatin and syrup; bring to boiling. Stir until gelatin is dissolved. Remove from heat. Add ice cream by spoonfuls to hot liquid; stir until melted. Chill until partially set; fold in pineapple. Pile filling into pastry shell. Chill until firm. Garnish with whipped cream.