Make a tropical dessert, an ice cream pie, at your leisure and store it in your freezer.

Graham Cracker Crust:

Mix 1 cup graham cracker crumbs, 1/4 cup brown sugar, 3 tablespoons melted butter. Put mixture into a 9-inch pie pan. Spread evenly over the bottom and sides, packing to form a crust. Chill 30 minutes.

Carefully pack 1 quart of softened vanilla ice cream into the crust. Spread 1/2 cup drained, crushed pineapple over top of pie. Decorate with 1/2 cup coconut, maraschino cherries, and nuts such as pecans. Place in freezer and keep frozen until ready to serve. Serves 8.