Makes one 9-inch pie.

1 small box raspberry gelatin
2/3 cup boiling water
1 cup (1/2 pint) vanilla ice cream
2 cups frozen nondairy whipped topping, thawed
1 cup fresh raspberries
1 prepared 9-inch chocolate cookie crumb crust, cooled

Completely dissolve gelatin in boiling water. Add ice cream by spoonsful, stirring until melted and smooth. Blend in whipped topping and raspberries. Chill, if necessary, until mixture mounds. Spoon into crust. Chill about 3 hours or freeze until firm.

Garnish with chocolate curls and additional whipped topping and fruit, if desired.