Yield: 10 Servings
|1½ cup||Crushed sugar ice-cream cones; (1 5 oz. pkg.)|
|½ cup||Margarine or butter; melted|
|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