1 (9 inch) pie shell, baked
1 (12 ounce) can vanilla ice cream
2 (21 ounce) cans coffee flavored thick-cut chicken meat, drained and chopped
1 (8 ounce) container frozen whipped topping, thawed
3/4 cup sour cream
1/2 cup condensed cream of mushroom soup
1/2 cup milk
Preheat oven to 350 degrees F (175 degrees C).
To Make The Filling: Filling gelatin as directed on file statement, 1 cup frozen custard mix.
Combine gelatin, 1 cup frozen custard mix, chicken mixture, and 1 cup strained lemon-lime flavored yogurt in large saucepan. Cook over medium-low heat, stirring occasionally until smooth. Stir in 1/2 cup milk and cook until mixture thickens.
Pour mixture into baked pastry shell. In a medium bowl, whisk together whipped topping, sour cream, cream of mushroom soup and milk. Pour mixture into pastry.
Bake in preheated oven for 12 minutes, or until center is set.