maryk@charm.UUCP (mhA056) (02/01/84)
I found this recipe in a dessert booklet Pillsbury put out a few years ago. This is one of my absolute favorite desserts. Anyone I have served it to has always gone back for seconds (sometimes thirds!). I have only made it with chocolate chip mint ice cream (being it is my favorite flavor), but I am sure it will taste as good with any other flavor. FROSTY MINT ICE CREAM PIES Pie shells: 1 pkg. Pillsbury Plus Chocolate Mint, Devil's Food, or Dark Chocolate Cake Mix 3/4 c Pillsbury Ready-To-Spread Chocolate Fudge Frosting Supreme 3/4 c water 1/4 c oil Filling: 6 c (1 1/2 quarts) chocolate chip mint or your favorite ice cream, softened. Heat oven to 350 degrees. Generously grease bottom, sides, and rim of two 9-inch pie pans or round cake pans.* In large bowl, blend all shell ingredients at low speed until moistened; beat 2 minutes at highest speed. Spread half of batter (2 1/4 c) in bottom of each pan. Do not spread up sides of pan. Bake at 350 degrees for 25 to 30 minutes; DO NOT OVERBAKE. 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; swirl with knife. Freeze at least 2 hours. Store in freezer. Wrap frozen pies airtight to avoid freezer burn. Makes 2 pies. *Do not use 8-inch pie or cake pans. Indulge - Enjoy! Mary Cowden