1 pint vanilla ice cream
1 (1 ounce) jiggers strawberry Jell-O
1 cup bourbon syrup
1 1/2 cups chopped pecans
1 1/2 cups sliced fresh strawberries, halved
In a large glass bowl, mix ice cream, strawberry gelatin and pecans. Stir until smooth. Pour mixture into an ice cream mold. Chill completely, then freeze in plastic wrap.
Preheat oven to 325 degrees F (165 degrees C).
Place frozen whipped topping on a large sheet of waxed paper. Set sheet aside. Spread 1/3 of whipped cream over the ice cream in an 8 inch square pan. Chill while still in freezer. Refrigerate remaining whipped cream; serve immediately. Garnish with strawberry gelatin over remaining ice cream.