Recipe from the “Betty Crocker’s Good and Easy Cookbook. Today’s Recipes for Breakfast, Lunch, and Dinner” (1960)

9-inch purchased graham cracker crust

1 package (10 ounces) frozen strawberries

1 package (3 ounces) strawberry-flavored gelatin

1 pint vanilla ice cream

Bake crust: cool. Heat the strawberries to a boil, breaking them apart with a fork. Stir in gelatin until dissolved. Mix in the ice cream until melted. Chill until thickened but not set.

Pour into the baking crust. Chill until firm, about 2 hours. If desired, serve with frozen dessert topping (thawed) or sweetened whipped cream.