2containersmint chocolate chip ice cream, softened(48 ounces each, total of 12 cups)
For the Drizzle:
remainder of the can of chocolate frosting
Heat oven to 350°F. Grease bottom and sides of 2 9-inch pie or metal cake pans.
Make the Crust:
In a large bowl, beat all crust ingredients for 2 minutes on high. The batter will be kind of fluffy. Pour 1/2 of the batter into each pan. DO NOT SPREAD OUT.
Bake 25-30 minutes. It will be very puffy and soft. The cake will fall when taken out of the oven. Use a spoon to flatten it down as much as possible while it's still warm. When flattening, the cake will be up the sides a little - this is ok because it's the "crust." Let cool completely.
Assemble the Pie:
Fill cooled shell with softened ice cream.
Melt remaining frosting from the can in the microwave and drizzle on top.
Cover pans with press-and-seal or foil and freeze for at least 2 hours.
I'm not sure if they still make Pillsbury Plus, but she recommends using a dark chocolate cake mix (like Pillsbury Moist Supreme dark chocolate cake mix); using dark chocolate/fudge for the mix and frosting will make the crust fudgy and chewy.This is best baked in a metal pan that you don't mind being scratched with a knife when you cut the slices. This pie is a bit of a pain to get out of the pan, and I wouldn't be comfortable making it in my coated non-stick pans. Another option is to make it in a springform pan.If you prefer, you can use light or even reduced sugar/sugar free mint chocolate chip ice cream to lighten it up. Any flavor of ice cream will work. Source: my AuntYou're Gonna Bake It After Allbakeitafterall.com