Pie shells
1 pkg. chocolate mint cake mix
3/4 c. water
3/4 c. ready to spread chocolate frosting
1/4 c. oil
6 c. (1 1/2 qt.) mint chocolate chip or favorite ice cream, softened

Heat oven to 350 degrees. Generously grease bottom, sides and rim of 2 (9 inch) pie pans or round cake pans. In large bowl, blend all shell ingredients (cake mix, water, frosting and oil); beat 2 minutes at highest speed. Spread 1/2 of batter in bottom of each pan. Do not spread up sides of pan. Bake at 350 degrees for 25 to 30 minutes. Do not blend ice cream until smooth, spread in center of each shell, leaving a 1/2 inch rim. If desired heat remaining frosting until softened and drop by teaspoon; swirl with knife. Freeze at least 2 hours; store in freezer. Wrap frozen pies airtight. Can also try chocolate cake with mocha mint ice cream. No change for high altitude.