1    Baked 9" pie shell
1 pk Lemon-flavored gelatin
1 1/4 c  Hot water
1    Pt. strawberry ice cream
1 1/2 c  Sliced, washed, hulled
-strawberries
1/2 c  Heavy cream, whipped

About 1 hr. before serving or early in day: In 2-qt. saucepan, dissolve
gelatin in hot water. Add ice cream by spoonfuls, stirring until melted.
Refrigerate right in pan until thickened but not set–about 15 min. Fold in
berries, reserving a few for garnish. Turn into baked pie shell.
Refrigerate until set–about 25 min. Garnish with circle of whipped cream.
Tuck in reserved strawberry slices.

PINEAPPLE PARFAIT PIE: Omit water; use pineapple juice drained from 1 No. 2
can crushed pineapple, plus enough water to make 1 1/4 cups liquid.
Substitute vanilla ice cream for strawberry. Omit strawberries. Fold in
drained canned crushed pineapple from 1 No. 2 can.