Mary Elliot'S Raspberry Chiffon Pie - cooking recipe

Ingredients

1 pkg. raspberry jello
1 2/3 c. boiling water
1 Tbsp. lemon juice
1 c. fresh or frozen raspberries, crushed
1 pt. vanilla ice cream
9-inch pastry shell, baked

Preparation

Mix the first 3 ingredients and let congeal until firm.
Add the berries and ice cream. Whip all to a froth.
Pour in baked pastry shell.
Let remain in refrigerator from 1 to 2 hours.