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Frosty Mint Ice Cream Pies Recipe
|Devil's food cake mix/Dark chocolate cake mix||18 Ounce (1 Package, Pillsbury Plus)|
|Chocolate fudge frosting mix||16 Ounce (1 Can, Pillsbury, Supreme)|
|Water||3⁄4 Cup (12 tbs)|
|Ice cream||1 1⁄2 Quart, slightly softened (Mint Chocolate Chip / Favorite Flavor)|
Serving size: Complete recipe
Calories 7048 Calories from Fat 2805
% Daily Value*
Total Fat 317 g487%
Saturated Fat 178.8 g894.1%
Trans Fat 10 g
Cholesterol 952.3 mg
Sodium 6060.8 mg252.5%
Total Carbohydrates 1032 g344.1%
Dietary Fiber 32.1 g128.5%
Sugars 785.1 g
Protein 91 g182.2%
Vitamin A 187.2% Vitamin C 21.4%
Calcium 200.9% Iron 121.9%
*Based on a 2000 Calorie diet
Generously grease bottom, sides and rim of two 9 inch pie pans. (Do not substitute 8 inch pie pans.)
In large bowl, combine cake mix, 3/4 cup of the frosting and water.
Blend at low speed until moistened; beat 2 minutes at high speed.
Spread half of batter (2 1/4 cups) in bottom of each greased pan.
Do not spread up sides of pan.
Bake at 350°F. for 20 to 27 minutes or just until center is set.
DO NOT OVERBAKE.
Cakes will collapse to form shells.
Spoon ice cream evenly into each shell.
In small saucepan over low heat, heat remaining frosting just until melted, stirring occasionally.
Drop by teaspoonfuls over ice cream; lightly swirl with tip of knife.
Freeze until firm.
Cover; freeze until serving time.
Let stand at room temperature 10 to 15 minutes before serving.