Raspberry-Ice Cream Pie

Ingredients

• 0.7 cup orange juice boiling
• 6 oz oreo pie crust 
• 1.3 cups raspberries fresh divided
• 1 pkg jell-o raspberry flavor gelatin (4-serving size)
• 1 cup whipped cream 
• 8 oz cool whip whipped topping divided thawed

Equipment

• bowl
• whisk

Directions

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