Pineapple-Lemon Parfait Pie

1 8" baked or crumb pie shell
1 can (20 ounces) crushed pineapple, drained
Drained pineapple liquid plus water to make 1 ½ cups
1 package (3 ounces) lemon-flavored gelatin
2 cups vanilla ice cream, slightly softened
Whipped cream or frozen shipped topping for garnish

Add water to reserved pineapple juice to make 1 ½ cups. Place in a saucepan and bring to a boil. Pour it into a medium bowl, add the gelatin and stir until dissolved. Add the ice cream by spoonfuls (a whisk makes this easy) and stir until each spoonful is melted before adding the next. Refrigerate until the mixture is thickened but not set - 5 to 10 minutes (it should mound softly when dropped from a spoon). Fold in 1 cup only of the drained pineapple.

Spoon the filling into the pie shell and refrigerate for 8 hours or overnight, until firm. To serve, garnish with whipped cream or whipped topping.

Variations:
Lemon: Omit pineapple. Use lemon-flavored gelatin. For the liquid use the juice of 1 lemon plus water. Add grated rind of 1 lemon.

Strawberry: Omit pineapple. Use strawberry-flavored gelatin and strawberry ice cream. When softly set fold in 1 cup of sliced fresh or frozen strawberries.

Concord Grape: Omit pineapple. For liquid, use 1 ¼ cups grape juice plus 3 tablespoons fresh lemon juice and grated rind of 1 orange. For gelatin use 1 enveope (3 teaspoons) unflavored plus 1/3 cup sugar.

Pumpkin: Omit pineapple. For liquid, use 1 cup of water only. Add ½ cup brown sugar, 1@ teaspoon ginger, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon salt. For gelatin use 4 teaspoons unflavored. When the filling has set, fold in 1 cup canned pumpkin.