Frosty Mint Ice Cream Pies Recipe

Summary

Preparation Time5 MinDifficulty LevelVery Easy
CourseMethod
DishVegetarian
Main Ingredient

Ingredients

For pie shells
 Devil's food cake mix18 1⁄4 Ounce (1 Package, Plus, Dark Chocolate / Chocolate Mint Type)
 Chocolate fudge frosting3⁄4 Cup (12 tbs) (Frosting Supreme, Ready To Spread)
 Water3⁄4 Cup (12 tbs)
 Oil1⁄4 Cup (4 tbs)
 Ice cream1 1⁄2 Quart, slightly softened (Mint Chocolate Chip / Favorite Flavor, For Filling)

Nutrition Facts

Serving size: Complete recipe

Calories 6936 Calories from Fat 3159

% Daily Value*

Total Fat 353 g543.1%

Saturated Fat 161.8 g809.2%

Trans Fat 10.1 g

Cholesterol 786.3 mg

Sodium 5815.5 mg242.3%

Total Carbohydrates 889 g296.3%

Dietary Fiber 12.4 g49.7%

Sugars 669.9 g

Protein 83 g166.5%

Vitamin A 143% Vitamin C 21.4%

Calcium 180.8% Iron 76.4%

*Based on a 2000 Calorie diet

Directions

Heat oven to 350°F.
Generously grease bottom, sides and rim of two 9-inch pie pans or round cake pans.
In large bowl, blend all pie shell ingredients at low speed until moistened; 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°F for 25 to 30 minutes (DO NOT OVER-BAKE).
Cakes will collapse to form shells.
Cool completely.
In large bowl, stir ice cream until smooth; spread evenly in each shell leaving a 1/2-inch rim.
If desired, heat remaining frosting just until softened.
Drop by spoonfuls on top of ice cream; lightly swirl to marble with knife.
Freeze.
Wrap frozen pies airtight.
Store in freezer.
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