Ice Cream Pies

By srumbel

I found this simple recipe - only FIVE ingredients - on a cake mix box in the late 70's and it's been a family favorite ever since. My kids have often asked for it for their birthdays...a simple combo of cake (brownie like) and ice cream - all in one.

The recipe makes TWO pies - one to enjoy now..one for later, when unexpected company drops by. PERFECT!

There's canned frosting in the base of the pie, and then the leftovers are warmed and drizzled over the top - sooo easy!
from thebetterbaker.blogspot.com

Ingredients

• 1 - 18 ozs. devil's food or chocolate fudge cake mix
• 3/4 c. water
• 1-1/4 c. prepared chocolate frosting, divided
• 1/4 c. vegetable oil
• 1/2 gal. favorite ice cream, softened
• chopped peanuts or candies, optional

Preparation

Step 1

Preheat oven to 350. Generously grease and flour bottom, sides and rim of 2 - 9" pie or round cake pans. (I always use the cake pans).

In large bowl, beat cake mix, water, 3/4 c. frosting and oil on high speed for 2 minutes. Spread 1/2 batter in bottom of each pan (don't spread up sides).

Bake 25 - 30 minutes - don't overbake. (middle will be soft when done). Cool completely; cakes will collapse.

Spread 1/2 of ice cream in each shell. Heat remaining frosting and drizzle over ice cream. Sprinkle with peanuts or chopped candies if desired.

Wrap tightly and freeze atleast 2 hours or up to 2 - 3 weeks. Allow to stand at room temp for 10 minutes before serving.

(I like to stand a few toothpicks up at an angle...in the pies before wrapping in foil...so the foil stays off the frosting part. (Just be sure to let pie thaw a tad before trying to remove the toothpicks...or they may break off.
(Please don't ask me how I know that!!=)