Want a fun summer treat for the kids? Try this ice-cream pizza, a recipe that Indianapolis resident Susan Duncan has been making since high school. “It is fun, and kids of all ages love it,” she says.

Makes two pies

1/2 gallon vanilla ice cream

2 deep-dish pre-baked pie crusts or 2 deep graham-cracker crusts

1 10-ounce package frozen strawberries, thawed, with juice

1 tablespoon sugar

1 tablespoon cornstarch

1 jar red maraschino cherries

1 jar green maraschino cherries

3/4 cup chopped nuts (any kind), divided

1/2 cup shredded coconut, divided

1.Slightly soften ice cream; spoon into crusts (you may not need the entire half gallon) and smooth down. Leave some room at the top for the rest of the toppings. Place filled crusts in freezer.

2.Drain juice from the strawberries into a measuring cup; add enough water to make one cup of liquid. In a saucepan, combine sugar and cornstarch; add strawberry juice/water and stir until smooth. Heat on a medium/low burner, stirring until mixture starts to thicken. Remove from heat and allow to cool. Add strawberries, mashing up the berries while leaving a few chunky.

3.Drain the red and green cherries and pat dry. Cut red cherries into quarters and green ones into halves. Place a red quarter inside each green half to create faux olives. (Or chop all to resemble cut peppers.)

4.Remove ice cream-filled crusts from freezer; spoon one-half strawberry mixture over the top of each, leaving some of the ice cream showing. Divide nuts and coconut in equal amounts; sprinkle onto the pies. Place cherries on top and gently press into surface. Place both “pizzas” back into freezer and freeze until firm.

5.Remove pies from freezer about five minutes before serving. Refrigerate extra strawberry sauce for topping for ice cream.