Peach Parfait Pie

3 1/2 c. sliced peaches, sweetened or 1 (No. 2 1/2) can
1 (3 oz.) pkg. lemon-flavored gelatin
1/2 c. cold water
1 pt. vanilla ice cream
1 baked 9-inch pastry shell
1/2 c. whipping cream

If using fresh peaches, let stand about 15 minutes after mixing with sugar. Drain peaches (fresh or canned, reserving syrup). Add water to syrup to make 1 cup; heat to boiling. Add gelatin, stir until dissolved. Add cold water. Cut ice cream into 6 pieces; add to hot liquid. Stir until melted. Chill 15 to 20 minutes. Fold in peaches, pour into cooled pastry shell. Chill until firm. Top with cream, peaches.

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