SODA FOUNTAIN PIE

1 1/2 cups Crushed sugar cones (about 12)
1/2 cup Butter or margarine, melted
1/4 cup Granulated sugar
3 1/2 cups Fresh strawberries, divided
1 quart Vanilla ice cream, softened
1/3 cup Malted milk powder
1 1/2 cups Fudge ice cream topping, softened
Optional:
Additional strawberries

Combine crushed sugar cones, butter and sugar. Press onto the bottom and up the sides of an ungreased 10-inch pie plate. Freeze.

Place 3 cups of strawberries in a blender or food processor; 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 to within 1 inch of the edge; freeze for at least 2 hours.

Remove from the freezer 20 minutes before serving.

Garnish with additional berries if desired.

Yield: 8-10 servings

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Creative Cooking
By
Lydia Critchley