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 350F. 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 350F 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.