1 pk Applesauce Spice Cake mix 2 tb Oil
1 c Water 6 c Maple nut, butter brickle,
3/4 c Vanilla frosting Or cinnamon ice cream
1. Heat oven to 3500F. Generously grease and flour bottom, sides and rim
of two 9-ich pie pans or round cake pans**. In a large bowl, blend all
ingredients, except the ice cream, until moistened. Beat two minutes at
highest speed. Spread half batter (2 1/4 cups) in bottom of each prepared
pan. Do NOT spread up sides of pan. 2. Bake at 3500F for 25 to 30 minutes;
DO NOT OVERBAKE. Crusts should collapse to form pie shells. Cool completely
before filling. 3. In a large bowl, blend softened ice cream until smooth.
Divide and spread evenly in center of pie shells leaving a 1/2 inch rim. If
desired, drop spoonfulls of ice cream topping on top, swirl with a knife.
Freeze pies at least 2 hours before serving. Store in freezer. Once pies
are frozen, wrap airtight to avoid freezer burn.
** Do NOT use 8-inch pans. They are too small.
Yields
2 servings