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From: maryk@charm.UUCP (mhA056)
Newsgroups: net.cooks
Subject: Ice Cream Pie Recipe
Message-ID: <243@charm.UUCP>
Date: Wed, 1-Feb-84 14:44:34 EST
Article-I.D.: charm.243
Posted: Wed Feb  1 14:44:34 1984
Date-Received: Tue, 7-Feb-84 10:47:11 EST
Organization: Physics Research - AT&T Bell Labs MH
Lines: 40

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