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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
  • Additional strawberries (optional)


  1. Combine crushed sugar cones, butter and sugar. Press onto the bottom and up sides of an ungreased 10-inch pie plate. Freeze.
  2. Place 3 cups of strawberries in a blender or food processor; cover and puree.
  3. Chop the remaining strawberries.
  4. Place pureed and chopped strawberries in a large bowl.
  5. Add ice cream and malted milk powder; stir to blend.
  6. Pour into prepared crust.
  7. Cover and freeze overnight.
  8. Spread fudge topping over the pie to within 1 inch of edge; freeze for at least 2 hours.
  9. Remove from the freezer 20 minutes before serving.
  10. Garnish with additional berries if desired.

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