PIE SHELL:

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

FILLING:

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

Plain chocolate cake mix can be substituted for mint flavor.

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 (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 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. Makes 2 pies.