Lemon Pretzel Pie

1 small box lemon gelatin
1 1/2 cups boiling water
1 pint vanilla ice cream
1/2 teaspoon ground ginger
2 teaspoons grated lemon peel
1/4 cup soft butter or margarine
3 tablespoons granulated sugar
3/4 cup medium-fine pretzel crumbs (from thin pretzel sticks)

Place gelatin in medium bowl; pour in boiling water, stirring until gelatin is dissolved. Stir in ice cream until well blended. Add ginger and lemon peel.

Partially fill large bowl with ice cubes and water; set bowl of gelatin mixture into it to hasten setting. If kitchen is very warm, place both bowls in refrigerator. As gelatin mixture begins to set around edges, stir occasionally.

Meanwhile, in ungreased 8-inch pie plate, combine butter, sugar and pretzel crumbs until well blended. With back of spoon, press mixture against bottom and sides of pie plate. Refrigerate.

When gelatin mixture has just set, beat with mixer or hand beater until smooth. Replace in bowl of water for a few minutes until it becomes stiff enough to mound. Spoon mixture into chilled crust. Refrigerate pie for several hours.

Garnish pie with one whole pretzel or several broken pretzel sticks.