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Frosty Mint Ice Cream Pies

Ingredients
For pie shells
  Devil's food cake mix 18 1⁄4 Ounce (1 Package, Plus, Dark Chocolate / Chocolate Mint Type)
  Chocolate fudge frosting 3⁄4 Cup (12 tbs) (Frosting Supreme, Ready To Spread)
  Water 3⁄4 Cup (12 tbs)
  Oil 1⁄4 Cup (4 tbs)
  Ice cream 1 1⁄2 Quart, slightly softened (Mint Chocolate Chip / Favorite Flavor, For Filling)
Directions

Heat oven to 350°F.
Generously grease bottom, sides and rim of two 9-inch pie pans or round cake pans.
In large bowl, blend all pie shell ingredients at low speed until moistened; beat 2 minutes at highest speed.
Spread half of batter (2 1/4 cups) in bottom of each pan.
Do not spread up sides of pan.
Bake at 350°F for 25 to 30 minutes (DO NOT OVER-BAKE).
Cakes will collapse to form shells.
Cool completely.
In large bowl, stir ice cream until smooth; spread evenly in each shell leaving a 1/2-inch rim.
If desired, heat remaining frosting just until softened.
Drop by spoonfuls on top of ice cream; lightly swirl to marble with knife.
Freeze.
Wrap frozen pies airtight.
Store in freezer.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Chocolate
Preparation Time: 
5 Minutes

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