| 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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