Chocolate Raspberry Ice Cream Pie
1 4 serving size package raspberry Jello
2/3 cup boiling water
1 cup vanilla ice cream
2 cups thawed Cool Whip non dairy Whipped Topping
1 cup fresh raspberries
1 prepared 9 inch chocolate cookie crumb crust, cooled
Completely dissolve gelatin in boiling water. Add ice cream by spoonfuls, 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.