Raspberry-Ice Cream Pie

Directions

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.