1 (18.25 ounce) box chocolate mint, devil's
food or dark chocolate cake
3/4 cup chocolate fudge frosting supreme
1/4 cup vegetable oil
6 cups (1 1/4 quarts) mint chocolate chip or
your favorite ice cream, softened
Heat oven to 350 degrees F. Generously grease bottom and side rims of two
9-inch pie pans or round cake pans.
In large bowl, blend all pie shell ingredients at low speed. Spread half
of mixture in bottom of each pan. Do not spread up sides of pan.
Bake 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 spoonsful on top of ice cream and swirl with knife.
Freeze for at least 2 hours.
After 2 hours, if planning on storing in freezer, make sure to wrap each
airtight to avoid freezer burn.
When ready to serve, let stand and thaw enough to cut into servings.