Ice Cream Pies
From chefmeow 16 years ago
- 25 minutes to make
- Serves 8
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Paulson Estate in Boise, Idaho in 1994.
Ingredients
- 1 package Pillsbury Plus yellow cake mix shopping list
- 1 cup water shopping list
- 3/4 cup vanilla frosting supreme shopping list
- 2 tablespoons oil shopping list
- 6 cups of your favorite ice cream softened shopping list
- Heat oven to 350. shopping list
How to make it
- Generously grease and flour bottom, sides and rim of two 9” pie pans or round cake pans.
- In large bowl blend cake mix, water, frosting and oil for 2 minutes at highest speed.
- Spread half of batter in bottom of each pan.
- Do not spread up sides of pan.
- Bake at 350 for 25 minutes and do not over bake.
- Cakes will collapse to form shells.
- Cool completely.
- In large bowl blend ice cream until smooth.
- Spread evenly in center of each shell leaving 1/2" rim.
- Freeze at least 2 hours.
- Wrap frozen pies airtight to avoid freezer burn.
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