1 package (10 ounces) frozen sweetened sliced strawberries, thawed
1 package (3 ounces) strawberry gelatin
2 cups vanilla ice cream
1 pastry shell (9 inches), baked or 1 9 inch graham cracker crust
Sliced fresh strawberries, optional
Drain strawberries into a 1-cup measuring cup and reserve juice; set berries aside. Add enough water to juice to measure 1 cup; pour into a large saucepan. Bring to a boil over medium heat. Remove from the heat; stir in gelatin until dissolved. Add ice cream; stir until blended. Refrigerate for 5-10 minutes or just until thickened (be careful, it will thicken quickly). Fold in reserved strawberries. Pour into pastry shell. Refrigerate until firm, about 1 hour. Garnish with fresh strawberries if desired. Refrigerate leftovers.