PIE SHELLS:

1 dark chocolate cake mix
3/4 c. ready to spread chocolate frosting
3/4 c. water
1/4 c. oil

Heat oven to 350 degrees. Grease well bottoms, sides, and rims of 2 (9-inch) pie tins. In bowl combine all shell ingredients; beat 2 minutes at high speed. Spread 1/2 batter in bottom of each pie tin. Bake at 350 degrees for 25 minutes. DO NOT OVERBAKE. Cake will collapse into tin to form pie shell. Cool completely.

FILLING:

6 c. (1 1/2 qt.) chocolate chip or your favorite ice cream, softened

In large bowl blend ice cream until smooth. Spread evenly in center of each shell leaving 1/2 inch rim. If desired, heat remaining frosting and swirl on top of pie. Freeze at least 2 hours. Store in freezer wrapped tightly to avoid freezer burn. 2 pies - 12 servings.