1 pkg. cake mix (chocolate mint, Devil's Food or dark chocolate)
3/4 c. Ready-To-Spread Chocolate Fudge Frosting Supreme
3/4 c. water
1/4 c. oil

FILLING:

6 c. (1 1/2 qts.) mint chocolate chip or your 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 at low speed until moistened; beat 2 minutes at highest speed. Spread half of batter (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 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. 12 servings.