1 small box raspberry gelatin
1 2/3 cup hot water
1 tablespoon lemon juice
1 pint vanilla ice cream
1 cup crushed raspberries

Dissolve gelatin in hot water and lemon juice; chill until partially set. Beat the vanilla ice cream into the gelatin mixture, then fold in the crushed raspberries. Pour chilled filling into cool, baked 9-inch pie shell. Chill pie until firm (about 1 hour).

Decorate pie with whole raspberries and whipped cream.