Frosty Mint Ice Cream Pie

Pie Shells:
1 (18.25 ounce) box chocolate mint, devil's food or dark chocolate cake
3/4 cup chocolate fudge frosting supreme
3/4 cup water
1/4 cup vegetable oil

Filling:
6 cups (1 1/4 quarts) mint chocolate chip or your favorite ice cream, softened

Heat oven to 350 degrees F. Generously grease bottom and side rims of two 9-inch pie pans or round cake pans.

In large bowl, blend all pie shell ingredients at low speed. Spread half of mixture in bottom of each pan. Do not spread up sides of pan. Bake for 25 to 30 minutes; 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 a 1/2-inch rim. If desired, heat remaining frosting just until softened. Drop by spoonsful on top of ice cream and swirl with knife.

Freeze at least 2 hours.

After 2 hours, if planning on storing in freezer, make sure to wrap each airtight to avoid freezer burn.

When ready to serve, let stand and thaw enough to cut into servings.