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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Paulson Estate in Boise, Idaho in 1994. Ingredients:
1 package pillsbury plus yellow cake mix |
1 cup water |
3/4 cup vanilla frosting supreme |
2 tablespoons oil |
6 cups of your favorite ice cream softened |
heat oven to 350. |
Directions:
1. Generously grease and flour bottom, sides and rim of two 9” pie pans or round cake pans.
2. In large bowl blend cake mix, water, frosting and oil for 2 minutes at highest speed.
3. Spread half of batter in bottom of each pan.
4. Do not spread up sides of pan.
5. Bake at 350 for 25 minutes and do not over bake.
6. Cakes will collapse to form shells.
7. Cool completely.
8. In large bowl blend ice cream until smooth.
9. Spread evenly in center of each shell leaving 1/2 rim.
10. Freeze at least 2 hours.
11. Wrap frozen pies airtight to avoid freezer burn.
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