1. Heat oven to 350F. Grease bottom only of 13x9 pan. Make brownie mix as directed on box, using oil, water and 2 eggs. Spread in pan.

2. Sprinkle chopped Goo Goos evenly over brownie batter.

3. Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.

4. Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes. Cut into squares.

5. Top squares with a scoop of your favorite ice cream, hot fudge topping, caramel topping, more chopped Goo Goos, whipped cream, and a cherry.

1. Cut the pineapple into chunks and puree in a blender with 8 tablespoons sugar (I started with 7 tbsp. and that was enough) and the water until smooth. Taste, then add up to 2 tablespoon additional sugar, if desired.

2. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturerâ€s instructions.

1. Preheat the oven to 350F. Spread the coconut on a baking sheet and bake for 5 to 8 minutes, stirring it frequently so it toasts evenly. Remove it from the oven when it's nice and fragrant and golden brown.

2. In a medium saucepan, warm the milk, 1 cup of the heavy cream, sugar, and salt and add the toasted coconut. Use a paring knife and scrape all the vanilla seeds into the warm milk, then add the pod as well. (If you want to substitute vanilla bean paste, use 1 tsp. here). Cover, remove from the heat, and let steep at room temperature for 1 hour.

3. Rewarm the coconut-infused mixture. Set a mesh strainer over another medium saucepan and strain the coconut-infused liquid through the strainer into the saucepan. Press down on the coconut very firmly with a flexible rubber spatula to extract as much of the flavor from it as possible. Remove the vanilla bean halves (rinse and reserve them for another use), and discard the coconut.

4. Pour the remaining 1 cup heavy cream into a large bowl and set the mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm coconut-infused mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

5. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Mix in the vanilla or rum and stir over an ice bath until cool.

6. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturerâ€s instructions.

1. For the ice cream, warm the milk, sugar, 1 cup of the cream, and salt in a small saucepan. Add the mint leaves and stir until they're immersed in the liquid. Cover, remove from heat, and let steep at room temperature for 1 hour.

2. Strain the mint-infused mixture through a mesh strainer into a medium saucepan. Press on the mint leaves to extract as much as the flavor as possible, then discard the mint leaves. Pour the remaining 1 cup heavy cream into a large bowl and set the strainer on top.

3. Rewarm the mint-infused mixture. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mint liquid into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

4. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Stir until cool over an ice bath. Add the mint extract and food coloring.

5. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

6. For the stracciatella, in a clean absolutely dry bowl set over a saucepan of simmering water, melt the chocolate, stirring until it's completely smooth.

7. Drizzle a very thin stream of the warm chocolate into 1 quart of ice cream during the last possible moment of churning. Try to pour it not on the turning dasher, but into the ice cream itself. If the chocolate clings too much to the dasher, remove the ice cream from the machine and drizzle the chocolate into the frozen mixture by hand while you layer it into the storage container, breaking up any chunks as you stir.