Frosty Mint Ice Cream Cream Pie

Pie Shells:

1 pkg. devil's food, dark chocolate or chocolate mint cake mix
3/4 c. canned chocolate fudge frosting
3/4 c. water
3/4 c. oil

Filling:
6 c. (1 1/2 qt.) mint chocolate chip 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 a large bowl, blend all shell ingredients at low speed until moistened; beat 2 minutes at highest speed. Spread half of batter (2 ¼ cups) 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 pies airtight to avoid freezer burn. Makes 2 pies; 12 servings.

Tip: Do not use 8-inch pie or cake pans.
Variation: Any kind of ice cream may be used.

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