Raspberry-Ice Cream Pie

• 2/3 cup boiling orange juice
• 1 pkg. (4-serving size) JELL-O Raspberry Flavor Gelatin
• 1/2 pt. (1 cup) vanilla ice cream
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1-1/4 cups fresh raspberries, divided
• 1 OREO Pie Crust (6 oz.)

1. Stir boiling juice into dry gelatin mix in large bowl at least 3 min.
2. until completely dissolved.
3. Add ice cream by spoonfuls, stirring with wire whisk after each addition until ice cream is completely melted.
4. Add half of the whipped topping; stir until well blended.
5. Gently stir in 1 cup of the raspberries.
6. Refrigerate, if necessary, until mixture is thick enough to mound.
7. Spoon into crust.
8. Freeze 3 hours or until firm.
9. Top with the remaining whipped topping and remaining 1/4 cup raspberries just before serving.
10. Store leftover pie in freezer.

boiling orange juice, gelatin, vanilla ice cream, fresh raspberries, oreo pie crust

Taken from www.kraftrecipes.com/recipes/raspberry-ice-cream-pie-54807.aspx (may not work)