I ♥ Chocolate Snow Top Pie
1 pkg. devil's food or dark chocolate cake mix
¾ c. ready-to-spread chocolate fudge frosting
¾ c. water
¼ c. oil
1 ½ qts. Blue Bell I ♥ Chocolate Ice Cream
Preheat oven to 350°F. Generously grease bottom, sides and rims of two 9-inch pie pans or round cake pans. In large bowl, blend first four ingredients at low speed until moistened. Beat two minutes at high speed. Spread half of batter in bottom of each pan. Do not spread up the sides of pan. Bake for 25 to 30 minutes. Do not over bake. Cakes will collapse to form shells. Cool completely. Cover and freeze for 30 minutes. Remove shells from freezer, unwrap and fill with scoops of ice cream using half the ice cream for each pie. Cover and freeze for 2 to 24 hours. Remove from freezer 10 minutes before serving. Cut dessert into wedges and serve. Makes 12 - 16 servings.
Note: If desired, heat any remaining frosting just until softened and drop by spoonsful on top of wedges or add a dollop of sweetened whipped cream.