Clara Mason, Lillie School
Pie Shell:
- 1 pkg Pillsbury Plus® spice cake mix
- 1 cup water
- 3/4 cup Pillsbury® ready-to-spread vanilla frosting supreme
- 2 Tbsp oil
Filling: 6 cups (1 1/2 quarts) maple nut or your favorite ice cream, softened.
Heat oven to 350°. Generously grease and flour bottom, sides and rim of two 9 inch pie pans or round cake pans (do not use 8 inch pans). In large bowl, blend all shell ingredients; beat 2 minutes at highest speed. Spread half of batter (2 1/4 cups) in bottom of each pan. Do not spread up sides of pan.
Bake at 350° 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 evenly in center of each shell, leaving a 1/2 inch rim.
Freeze at least 2 hours. Store in freezer. Wrap frozen pies airtight to avoid freezer bun.
Makes 2 pies.
Top with nuts.
