Spicy Ice Cream Pie

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.





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