1 pkg. Pillsbury Plus dark chocolate
3/4 c. Pillsbury ready to spread chocolate fudge
3/4 c. water
1/4 c. oil

FILLING:

6 c. (1 1/2 qt.) ice cream, softened

Heat oven 350 degrees. Grease bottom side and rim of two 9 inch pie pans. In large bowl, mix all shelling at low speed, then high speed. Spread 1/2 of batter in bottom of each pan. Don't spread up sides. Bake at 350 degrees for 25-30 minutes. Cake will collapse. Cool.

In large bowl blend ice cream until smooth and spreadable. Spread in center of each leaving about 1/2 inch rim. Freeze at least 2 hours. Store in freezer.

TOPPING:

2 oz. choco bake (liquid)
2 tsp. corn syrup
2 tsp. vanilla
1 1/2 c. confectioners' sugar
3 tbsp. soft butter

Beat until smooth. Pour over top of crackers. Must refrigerate.