CHOCOLATE ICE CREAM PIES

Debbie Dobyns

 

Pie Shells:  1 pkg. Pillsbury Plus Devil's Food Cake Mix

             3/4 cup Pillsbury Ready-to-Spread Chocolate

                Fudge Frosting Supreme

                   3/4 cup water

                   1/4 cup oil

 

Filling:  6 cups mint chocolate chip or your favorite

                   ice cream, softened

 

Heat oven to 350 degrees. Generously grease bottom, sides, and rim of two 9-inch pie pans or round cake pans. (Do NOT use 8-inch pie or cake pans.)

 

In large bowl, blend all shell ingredients; beat 2 mins. at highest speed. Spread half of batter (about 2 1/4 cups) in bottom of each pan. Do NOT spread up sides of pan.  Bake at 350 degrees for 25 to 30 minutes. Do not over bake. Cakes will collapse to form shells. Cool completely.

 

In a large bowl, blend ice cream until smooth; spread evenly in center of each pie shell, leaving a 1/2-inch rim. If desired, heat remaining frosting until just softened. Drop by spoonfuls on top of ice cream; swirl with knife. Freeze at least 2 hours. Store in freezer. Wrap frozen pies airtight to avoid freezer burn. 12 servings.

 

88