There's a Chef in the house, a couple of them

This summer, the girls are helping me out in the kitchen.  Each week, they will plan a meal including an entree and a vegetable dish plus whatever else they want to plan, shop for and clean up.  Week one was very successful.
Boo made us a Cajun feast from her Princess and the Frog cookbook.  She made gumbo (including the roux from scratch, I helped with this step), cornbread, rice and Ray's Mud Pie.  Since her gumbo had a lot of veggies, she didn't have to make one.  For her first cooking experience, this meal was a tad over zealous, but LE watched the boys and Daddy and I helped her.
LE's first meal to make was her favorite dish, my Granny's chicken and dumplings.  She made a rainbow veggie/fruit tray and strawberry shortcake before.  She did almost the entire meal on her own.  I handled the raw chicken.  Her veggie tray included bell peppers, cherry tomatoes, grapes, carrots, lemons, cucumbers, and blueberries.  We had Pastor Steve over for dinner a couple of nights last week b/c Miss Sue had to make an unexpected trip to her sister's funeral.  This gave the girls an opportunity to hone their hospitality skills.

Boo's ice cream pie was AH-mazing.  I told her it is what I want for my birthday.  I am so glad it is finally out of the house as of today.  Every time I opened the freezer it was SCREAMING my name.  The whole meal was really, really good. I hope it is one she duplicates this summer.
Ingredients:
Chocolate graham crust
1 qt. Chocolate ice cream
1/2 cup chocolate fudge topping (we used Hershey's dark chocolate syrup)
1/2 cup chocolate chips (we used dark chocolate)
1 cup heavy cream
1/4 cup powdered cocoa mix

Scoop half of the ice cream into a bowl and let it soften about 10 minutes.  Then spread it into the pie shell. Dig holes in the the ice cream and fill each hole with a T. of fudge topping (mud).  Freeze again for 10 minutes.

Stir chocolate chip "rocks" into the remaining ice cream, and then spread it into the pie.  Return to freezer.

Beat the heavy cream at high speed for 3-5 minutes to thicken.  Add the cocoa mix and beat for 2 more minutes, we added a teaspoon of powdered sugar b/c our cocoa isn't very sweet.  Spread the whipped cream evenly over the pie.  Wrap pie in plastic wrap and freeze for 3-4 hours.