Frosty Mint Ice Cream Pies
1 pkg. Chocolate Mint, Devils Food or Dark Chocolate Cake
3/4 C. Chocolate Fudge Frosting Supreme
3/4 C. water
1/4 C. oil
6 C. (1 1.4 quarts) mint chocolate chip or your favorite ice cream,
Heat oven to 350°F. Generously grease bottom and side rims of two 9"
pie pans or round cake pans.
In large bowl, blend all shell ingredients at low speed. Spread half
of mixture 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, blend ice cream until smooth; spread evenly in center
of each shell leaving a 1/2 inch rim. If desired, heat remaining
frosting just until softened. Drop by spoonfuls on top of ice cream
and swirl with knife.
Freeze at least 2 hours. When 2 hours are up, if planning on storing
in freezer, make sure to wrap each air tight to avoid freezer burn.
When ready to serve, let stand and thaw enough to cut into servings.