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 ( 2.25 cups) in bottom of each prepared pan. Do NOT spread up sides of pan. 2>. Bake at 1930ºC 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 cm 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 20 cm pans. They are too small.