These perfectly portioned treats offer a taste of pure summer. They’re also easy to make and freeze ahead of time.

Ingredients:

• 4 scoops of Coconut Pineapple Premium Ice Cream
• 4 store-bought mini graham cracker crust pie shells
• 1 8-oz. can of crushed pineapple, evenly divided
• 1 can light whipped topping
• 4 maraschino cherries or 4 dried pineapple chunks to garnish (optional)

Remove the ice cream from the freezer; let soften for about 10 minutes. Place one scoop of ice cream in each one of the pie crusts. Flatten and spread the ice cream so it’s level within each crust. Freeze if not serving immediately.

Drizzle about 2 tablespoons of crushed pineapple over each ice cream scoop, then cover each pie with the whipped topping. Add optional garnish. Serves 4.