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| SPICY ICE CREAM PIE | ||||
| Pie shells 1 pkg. Pillsbury Plus Applesauce Spice Cake Mix (you can also use Pillsbury Plus Yellow Cake Mix instead of Applesauce Spice Mix) 1 cup water 3/4 cup Pillsbury Ready-To-Spread Vanilla 2 tbsp. oil Filling: 6 cups (1-1/2 qt.) maple nut or your favorite ice cream, softened |
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| Heat oven to 350. Generously grease and flour bottom, sides and rim of two 9-in. pie pans or round cake pans. (DO NOT use 8-in. pie or cake 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 25-30 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-in. rim. Freeze at least 2 hours; store in freezer. Wrap frozen pies airtight to avoid freezer burn. Makes two pies. | ||||