1 (10 ounce) package frozen raspberries, thawed
2 small boxes raspberry gelatin
2 cups boiling water
1 pint vanilla ice cream
1 (6 ounce) can frozen lemonade
1/4 cup chopped pecans
Drain raspberries, reserving syrup. Dissolve gelatin in boiling water. Add ice cream by the spoonful, stirring until melted. Stir in lemonade and reserved syrup. Chill until partially set.
Add raspberries and pecans. Turn into a 6-cup mold and chill until firm.