No meal is complete without dessert, and in the summertime, that dessert needs to be cool. If it can be made without any cooking, that is a bonus.

Of course, my No. 1 summertime dessert is homemade ice cream. I like the traditional vanilla ice cream, but another favorite is my Pineapple Coconut Ice Cream. This combination seems to whisper “Hawaiian delight.”

Several months ago in one of our cooking classes, I made a simple pie that quickly got “two thumbs up” from class members. The following Orange Creme Whip Pie is a versatile recipe because you can change the flavor of gelatin and have a completely new taste. I sometimes like to make it with strawberry gelatin and use fresh strawberries to decorate the top.

My friend Joan Daugherty’s Frozen Caramel Pie requires a little cooking, but not enough to heat up the kitchen, and that first bite assures you it was worth the little extra effort. This makes three pies, so you can keep one in the freezer for any unexpected guests. This recipe is from “The Lighthouse Cookbook,” compiled by the youth at our church.

The Lemonade Pie is from Martha Pullen’s “Southern Family Cookbook.” This is a great cookbook with so many memories from the past. I think of this pie as “simplicity in disguise.” It is so simple to make, yet it tastes as if you spent a lot of time making it.

Pineapple Coconut Ice Cream

Ingredients:
1 quart half-and-half
1 can (16 ounces) cream of coconut
1 can (20 ounces) crushed pineapple in heavy syrup
1 cup sugar
1 1/2 teaspoons vanilla extract
3 to 4 cups milk to fill freezer container

Combine half-and-half, cream of coconut, crushed pineapple, sugar and vanilla extract. Stir well. Pour into canister of ice cream freezer and add enough milk to fill to level shown on your freezer. Proceed according to directions given with your brand of ice cream maker.

Orange Creme Whip Pie

Ingredients:
2 boxes (about 3 ounces each) orange gelatin
2 containers (4 ounces each) Orange Whips (mousse yogurt by Yoplait)
1 container (6 ounces) thick and creamy vanilla yogurt
8 ounces frozen dessert topping, thawed
2 graham cracker crusts

Combine gelatin with yogurts and mix well. Stir in dessert topping until well blended. Spoon into pie crusts and refrigerate. If desired, decorate tops with more dessert topping and mandarin oranges.

Frozen Caramel Pie

Ingredients:
1 cup butter
9 ounces coconut
1 1/2 cups chopped pecans
8 ounces cream cheese, softened at room temperature
1 can sweetened condensed milk (not evaporated milk)
16 ounces Cool Whip
3 graham cracker crusts
1 jar caramel ice cream topping

Melt butter over low heat and add coconut. Stir to mix. Add pecans and brown slightly. Allow mixture to cool.

In large mixing bowl, cream together the cream cheese and sweetened condensed milk using electric mixer at low speed. Fold in Cool Whip. Divide mixture into the 3 crusts.

Place pies in freezer for about 30 minutes. Top with cooled coconut pecan mixture. Drizzle with caramel topping.

Place pies back in freezer until ready to serve.

Lemonade Pie

Ingredients:
1 can (6 ounces) frozen lemonade
1/2 gallon vanilla ice cream
2 (8-inch) graham cracker crusts
Sliced almonds (optional)
Whipped cream (optional)

Soften lemonade and ice cream (Martha puts the ice cream into a blender to soften it). Beat together until creamy. Pour into graham cracker crusts and freeze until serving time. Sprinkle the top with almonds and a dollop of whipped cream, if desired.
Prudence Hilburn of Piedmont, Ala., has won more than 30 national cooking awards and written several cookbooks, including “Simply Southern and More.” Write her at prudencehilburn@aol.com or visit prudencehilburn.com.