Chocolate Ice Cream Pies
Tip: Do not use 8-inch pie or cake pans.
12 servings
Ingredients
Pie Shells:
1 package 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
1 package 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
Instructions
Heat oven to 350
Generously grease bottom, sides, and rim of two 9 inch pie pants or round cake pans.
In a large bowl, blend all ingredients
Beat 2 minutes at highest speed
Spread half of the batter (about 2 1/4 cups) in bottom of each pan.
Do not spread up sides of pan.
Bake at 350 for 25 to 30 minutes
NO 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 shell leaving a 1/2 inch rim
If desired, heat remaining frosting just until 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.
Generously grease bottom, sides, and rim of two 9 inch pie pants or round cake pans.
In a large bowl, blend all ingredients
Beat 2 minutes at highest speed
Spread half of the batter (about 2 1/4 cups) in bottom of each pan.
Do not spread up sides of pan.
Bake at 350 for 25 to 30 minutes
NO 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 shell leaving a 1/2 inch rim
If desired, heat remaining frosting just until 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.
