Chocoholic
Senior Cook
Frosty Mint Ice Cream Pies
Ingredients:
1 package pudding-included devil’s food or dark chocolate cake mix
1 can ready-to-spread chocolate fudge frosting
3/4 cup water
6 cups (1 1/2 quarts)mint chocolate chip or favorite flavor ice cream, slightly softened
Heat oven to 350 degrees F. Generously grease bottom, sides and rim of two 9-inch pie pans.
In large bowl, combine cake mix, 3/4 cup of the frosting and water. Blend at low speed until moistened; beat 2 minutes at highest speed.
Spread half of batter (2 1/4 c.) in bottom of each greased pan. Do not spread up sides of pan.
Bake at 350 degrees for 20 to 27 minutes. DO NOT OVERBAKE. Cakes WILL collapse to form shells. Cool completely.
Spoon ice cream evenly into each shell. In small saucepan over low heat, warm remaining frosting until just melted, stirring occasionally. Drop by teaspoonfuls over ice cream; lightly swirl with tip of knife. Freeze until firm. Let stand at room temperature 10 to 15 minutes before serving.
Yield: 12 servings.
Ingredients:
1 package pudding-included devil’s food or dark chocolate cake mix
1 can ready-to-spread chocolate fudge frosting
3/4 cup water
6 cups (1 1/2 quarts)mint chocolate chip or favorite flavor ice cream, slightly softened
Heat oven to 350 degrees F. Generously grease bottom, sides and rim of two 9-inch pie pans.
In large bowl, combine cake mix, 3/4 cup of the frosting and water. Blend at low speed until moistened; beat 2 minutes at highest speed.
Spread half of batter (2 1/4 c.) in bottom of each greased pan. Do not spread up sides of pan.
Bake at 350 degrees for 20 to 27 minutes. DO NOT OVERBAKE. Cakes WILL collapse to form shells. Cool completely.
Spoon ice cream evenly into each shell. In small saucepan over low heat, warm remaining frosting until just melted, stirring occasionally. Drop by teaspoonfuls over ice cream; lightly swirl with tip of knife. Freeze until firm. Let stand at room temperature 10 to 15 minutes before serving.
Yield: 12 servings.