Peach Parfait Pie

1 (1 lb. 13 oz.) can peaches, drained (reserve juice)

1 baked single crust pie shell, cooled

1 (3 oz.) pkg. lemon Jello

1 pt. vanilla ice cream

Whipped cream

Peaches for topping

1/2 c. cold water

DIRECTIONS:

1. Combine peach juice with enough water to make 1 cup.

2. Heat until almost boiling. Turn down heat.

3. Add lemon Jello powder and stir until dissolved.

4. Remove from heat.

5. Add ice cream by spoonfuls and stir until completely melted.

6. Put in refrigerator and chill until mixture mounds slightly when dropped from a spoon.

7. Stir in peaches and then pour into pie shell.

8. Chill several hours.

9. Garnish top with whipped cream and peaches just before serving.