Soda fountain pie
10 Servings
Ingredients
| Quantity | 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 | Jar; (11.75 oz.) hot fudge ice cream topping | |
Directions
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