Soda Fountain Pie
1-1/2 cups crushed sugar cones (about 12)
1/2 cup butter or margarine, melted
1/4 cup sugar
3-1/2 cups fresh strawberries, divided
1 quart vanilla ice cream, softened
1/3 cup malted milk powder
1-1/2 cups fudge ice cream topping, softened
Additional strawberries, optional
Combine crushed sugar cones, butter and sugar. Press onto the bottom
and up the sides of an ungreased 10-inch pie plate. Freeze. Place 3
cups of strawberries in a blender or food processor; cover and
puree. Chop the remaining strawberries. Place pureed and chopped
strawberries in a large bowl. Add ice cream and malted milk powder;
stir to blend. Pour into prepared crust. Cover and freeze overnight.
Spread fudge topping over the pie to within 1-inch of edge; freeze
for at least 2 hours. Remove from the freezer 20 minutes before
serving. Garnish with additional berries if desired.
Makes 8-10 servings.
Note: You can use cookie crust.