12 crushed sugar cones
½ cup melted margarine
¼ cup sugar
3½ cups fresh strawberries, divided
1 quart vanilla ice cream, softened
1/3 cup malted milk powder
1½ cups fudge ice cream topping, softened
Combine crushed sugar cones, butter, and sugar. Press onto bottom and up the sides of an un greased pie plate. Freeze. Place 3 cups strawberries in a blender; cover and puree. Chop the remaining strawberries. Place pureed and chopped strawberries in a large bowl. Add ice cream and malted milk powder; stir to blend. Pour into prepared crust. Cover and freeze overnight. Spread fudge topping over the pie. Freeze for at least 2 hours. Remove from the freezer 20 minutes before serving.
Kathee Jefferson
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