1 package lime Jell-O
1 pint vanilla ice cream
2 1/2 cups crushed pineapple
3 cantaloupes
Juice from can of pineapple, plus water to make 1 1/4 cups liquid

Heat the pineapple juice and water; remove from heat; add lime Jell-O. Stir until gelatin is dissolved. Cut ice cream into pieces and turn into hot mixture. Blend with fork until all ice cream is softened and smoothly mixed. Place mixture in refrigerator until chilled. When partially congealed fold 1 cup crushed pineapple into the mixture. While the parfait is chilling, peel three cantaloupes, cut off the top and remove the seeds.

Spoon the parfait into the hollow of each cantaloupe and replace the top. Return to the refrigerator for complete congealing, allowing three hours. The cantaloupes may be frosted with softened cream cheese if desired. When ready to serve, cut into 1 inch slices with a sharp knife. This is very attractive when served with a large ivy leaf. Recipe makes 10 to 12 servings.