Chocolate Ice Cream Pies
Pie Shells: 1 package Pillsbury Devils Food Cake Mix
3/4 cup Pillsbury ready to spread chocolate frosting
3/4 cup water
1/4 cup oil
Heat oven to 350. Generously grease bottom, sides and rim of 2 nine inch round cake pans or long pan. In large bowl blend all shell ingredients and beat 2 minutes at the highest speed. Spread batter in bottom of pans. Do not spread up sides of pans. Bake at 350 for 25-30 minutes. Do not over bake. Cake will collapse to form shells. Cool completely.
In a large bowl blend 1/2 gallon of vanilla ice cream until smooth. Spread evenly in center of shell leaving 1/2 inch rim. Have remainder of can of frosting mix softened in hot water. Drop by spoonfuls * on top of ice cream and swirl with knife. Store in freezer.
*Note - I tried this but it always "globs" on me so it's easier to melt and drizzle. My grandma was able to swirl but I can't seem to do it....perhaps if the ice cream was softer?