1 quart vanilla ice cream
1 cup cranberry orange relish
1/4 cup crushed pineapple, drained
1 pastry shell 9 inch, baked or 1 crumb crust
1/2 cup whipped cream, sweetened
toasted almonds

Combine pineapple with cranberry orange relish. Soften ice cream just enough to blend with cranberry orange relish pineapple mixture. Spoon ice cream mixture into baked and cooled pastry shell or crumb crust. Place in freezer until ice cream is firm. Garnish with whipped cream and toasted almonds just before serving. Makes 8 servings.