1 pkg. Pillsbury Plus devil's food cake mix
3/4 c. Pillsbury ready-to-spread chocolate fudge frosting supreme
3/4 c. water
1/4 c. oil

FILLING:

6 c. mint chocolate chip 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; beat 2 minutes at highest speed. Spread half of batter (about 2 1/4 cups) in bottom of each pan. Do not spread up sides of pan. Bake at 350 degrees for 25 to 30 minutes; DO NOT OVER BAKE. Cakes will collapse to form shells. Cool completely.

In large bowl, blend ice cream until smooth; spread evenly in center of each shell. 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 burns. 12 servings.