3 oz. pkg. strawberry Jello
1 c. hot water
1/2 c. cold water
1 pt. vanilla ice cream
1 c. sliced fresh strawberries
9-inch pastry shell, baked
Whipped topping

Dissolve Jello in hot water and then add cold water, stir well. Add ice cream cut into 6 chunks, stir until melted. Chill until mixture mounds slightly when spooned, 20-30 minutes. Gently fold in sliced strawberries. Pour into baked, cooled pastry shell. Chill until firm, about 20-30 minutes.

Trim with a rim of whipped cream. Cut strawberries in half from top to bottom, arrange berries cut side up, with tops of berries near crust with bottoms pointing to center of pie.