Soda fountain pie

Yield: 10 Servings

Measure Ingredient
1½ cup Crushed sugar ice-cream cones; (1 5 oz. pkg.)
½ cup Margarine or butter; melted
¼ cup Sugar
3½ cup Strawberies
1 quart Vanilla ice cream; softened
⅓ cup Malted milk powder
1 \N Jar; (11.75 oz.) hot fudge ice cream topping

In a small bowl combine crushed cones, margarine or butter, and sugar.

Press onto the bottom and 1 inch up the sides of a 9 inch springform pan or into a 10 inch pie plate; set aside. Place 3 cups of the strawberries in a blender container. Cover and blend tills mooth. Chop remaining strawberries.. In a large bowl stir together strawberry puree, chopped strawberries, ice cream, and malted milk powder. Pour into prepared crust.

Cover and freeze for 8 hours or till 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 into wedges.

Recipe by: Better Homes & Gardens Farmer's Market Cookbook Posted to MC-Recipe Digest V1 #997 by L979<L979@...> on Jan 8, 1998

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