Saturday, September 23, 2006

Ice Cream Pie

Need a wow dessert in a hurry? Here's your answer.

*Tip: In this case, do not buy generic brand cake mix or frosting. I did try it, and though it worked, is was not nearly as moist. Also, be sure to not overcook the crust! Lastly, if desired, for an elegant finish, sprinkle with decorative topping such as chocolate sprinkles or crushed oreos.

1 pkg. Pillsbury Plus Devil's Food Cake Mix
3/4 cup Pillsbury Ready to Spread Chocolate Fudge Frosting Supreme
3/4 cup water
1/4 cup oil

Filling: 6 cups (1 1/2 qts.) ice cream, softened

Heat oven to 350 degrees. Generously grease bottom, sides, and rim of two 9 inch pie pans. In large bowl, blend all shell ingredients at low speed until moistened; beat 2 minutes at highest speed. Spread half of batter in bottom of each pan. Bake at 350 degrees for 25-30 minutes. DO NOT OVERBAKE! Cakes will collapse to form shells. Cool completely. Fill with softened ice cream. Let harden awhile in freezer if possible.

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