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Spicy Applesauce Ice Cream Pie Recipe

	Category	Spicy Recipes
	Views	101
	Ratings	0

Ingredients And Procedures

1 pk Applesauce Spice Cake mix

1 c Water

3/4 c Vanilla frosting

2 tb Oil

6 c Maple nut, butter brickle,

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.

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<h1>Spicy Applesauce Ice Cream Pie</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 pk Applesauce Spice Cake mix <P>1 c Water <P>3/4 c Vanilla frosting <P>2 tb Oil <P>6 c Maple nut, butter brickle, <P>Or cinnamon ice cream 1>. Heat oven to 3500F. Generously grease and flour bottom, sides and rim <P>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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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