Raspberry-Ice Cream Pie

1. 1

   Stir boiling juice into dry gelatin mix in large bowl at least 3 min.

2. 2

   until completely dissolved.

3. 3

   Add ice cream by spoonfuls, stirring with wire whisk after each addition until ice cream is completely melted.

4. 4

   Add half of the whipped topping; stir until well blended.

5. 5

   Gently stir in 1 cup of the raspberries.

6. 6

   Refrigerate, if necessary, until mixture is thick enough to mound.

7. 7

   Spoon into crust.

8. 8

   Freeze 3 hours or until firm.

9. 9

   Top with the remaining whipped topping and remaining 1/4 cup raspberries just before serving.

10. 10

    Store leftover pie in freezer.

No additional tips available.