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Ingredients
- 1-1/2 cups crushed rolled sugar cones (about 12)
- 1/3 cup margarine or butter, melted
- 1/4 cup sugar
- 3-1/2 cups fresh strawberries
- 1 quart vanilla ice cream softened
- 1.3 cup malted milk powder
- 1 11.75 ounce jar hot fudge ice cream topping (about 1-1/2 cups
Preparation
Step 1
In small bowl combine crushed cones, margarine and sugar. Press on the bottom and 1" up the sides of a 9" springform pan, set aside. Place 3 cups of strawberries in blender container. Cover, blend until smooth (should have 1-1/2 cups). Chop remaining 1/2 cup strawberries. In large mixing bowl stir together strawberry puree, ice cream, chopped strawberries, and malted milk powder. Pour into prepared crust. Cover. Freeze 8 hours or until firm. Spread fudge topping over pie, freeze at least 2 hours more. To serve, let pie stand at room temperature for 30 minutes before cutting.