SODA FOUNTAIN PIE

1 1/2 cups crushed sugar cones (about 12)
1/2 cup butter or margarine, melted
1/4 cup 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
Additional strawberries (optional garnish)

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 edge; freeze for at least two hours.

TO SERVE:
Remove from the freezer 20 minutes before serving. Garnish with additional berries if desired.

Makes 8 to 10 servings
Source: The Best of Country Cooking by Reiman Publications