Frosty Mint Ice Cream Pies

Pie Shells
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

Filling
6 C. (1 1.4 quarts) mint chocolate chip or your favorite ice cream, softened.

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.

Cool completely.

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.