Frosty Mint Ice Cream Pies
|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)|
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.
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.
Wrap frozen pies airtight.
Store in freezer.