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 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 pan. In large bowl, blend all shell ingredients; beat 2 minutes at high speed. Spread half of batter (2 1/4 cups) in bottom of each pan. Do not spread up sides of pans. 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 in center of each shell, leaving 1/2 inch rim. If desired, heat remaining frosting just until softened. Drop by spoonfuls on top of ice cream; swirl with knife. Freeze.