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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Meet the Cook: The first time I made this pie was during winter, using frozen berries. It was a hit even then. For a change of pace, I'm planning to make it with an Oreo cookie crust the next time. While our home's in Minnesota, my husband and I also farm in South Dakota. Luckily, we do love living in the country! We have five children, ranging in age from 22 to 7. -Marsha Hanson, Ponsford, Minnesota Ingredients:
1-1/2 cups crushed sugar cones (about 12) |
1/2 cup butter, 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 |
Directions:
1. In a large, bowl, combine the crushed sugar cones, butter and sugar. Press onto the bottom and up the sides of an ungreased 10-in. pie plate. Freeze.
2. Place 3 cups of strawberries in a blender or food processor; cover and puree. Chop the remaining strawberries.
3. 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.
4. Spread fudge topping over the pie to within 1 in of edge; freeze for at least 2 hours.
5. Remover from the freezer 20 minutes before serving. Serve with additional berries if desired. Yield: 8-10 servings.
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