| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dessert | 10 | Servings | |
INGREDIENTS
| 1 1/2 | c | Crushed sugar ice-cream cones; (1 5 oz. pkg.) |
| 1/2 | c | Margarine or butter; melted |
| 1/4 | c | Sugar |
| 3 1/2 | c | Strawberies |
| 1 | qt | Vanilla ice cream; softened |
| 1/3 | c | Malted milk powder |
| 1 | Jar; (11.75 oz.) hot fudge ice cream topping |
INSTRUCTIONS
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@aol.com> on Jan 8, 1998
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