Preheat Oven to 350 degrees. Take out 2 Tbsp. of the yellow cake mix before mixing and reserve for later. Mix the cake mix with the ingredients from the box (be sure to reduce the water) and 1 box pudding mix. At this point I like to pour the batter into a plastic ziploc bag and snip off the end to pour it our you can take around 1/4 cup of the batter per cake and pour it on the pan that way. Spead the batter until it is thin and around 4 inches in diameter. You can make these smaller too, but reduce the baking time.

Bake at 350 for around 15 minutes. Let them cool in the refrigerator before topping with the ice cream pudding mix.

For the Ice Cream filling:

Combine 1 box of pudding mix, reserved cake mix and ice cream. If the mixture is too thin let it freeze for around 15 minutes in the freezer before filling the pies with it, but it should be thin enough to spread.

To fill the pies put a thin layer of the ice cream mixture into each pie and then serve immediately or place in a covered pan in the freezer until ready to serve. You can also place a piece of plastic wrap around each pie and freeze for around 1 week.