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delicious pie that people just love on a hot summer day

-- 2 (9 inch) prepared graham cracker Crusts
-- 6 tablespoons butter
-- 1 (7 ounce) package shredded coconut
-- 1 cup chopped pecans
-- 1 (14 ounce) can sweetened condensed milk
-- 1 (8 ounce) package cream cheese, Softened
--1 (16 ounce) container frozen whipped topping, thawed
--1 (12 ounce) jar caramel ice cream Topping
----- Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside. ---- In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.

These are a good BBQ alternative for those who are gluten-free.

Brush cooked baked potatoes shells halved lngthwise with garlic butter. Crisp on grill 4-4-1/2 min per side. SPOON sliced franks into potato shells; drizzle with barbecue sauce and top with cheese. Grill/melt. Top with sour cream and chives---or leave franks whole and slip into potato skins, add fave toppings.

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This makes a nice addition to a BBQ--good do-ahead.

Watermelon Ribbon Basket

Use fully ripe melon---feels heavy---has sweet/fresh fragrance.

METHOD Level w/ thin slice cut from bottom. Draw a straight line (just above center), then draw a handle diagonally across top; then bow so that one edge of bow is connected to edge. Cutout/remove top sections leaving handle/bow intact. Scoop out insides w/ melon baller; leave a trace of red inside. Invert/drain watermelon.

Fruit Salad: Combine sugar, lime juice, lemon juice, vanilla, orange liqueur option, and lime zest. Stir well. Add cantaloupe/honeydew/watermelon melon ball, strawberries, grapes; toss to combine. Chill 30 min.

Just before serving, fill watermelon basket. Scoop out into dessert cups or pretty glass goblets topped with a scoop of sorbet, mint sprig garnish.