1. Combine all ingredients, except cake and tequila.
2. Firmly press sheet cake into the edges of a 2-1/2
in. deep cake pan.
3. Soak the cake with tequila.
4. Fold ice cream mixture onto the cake.
Sprinkle cocoa over surface.
6. Cover the pie with clear plastic wrap and freeze for 3 hours.
Makes 12 4-oz. servings.