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Soda Fountain Pie




  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. Chop the remaining strawberries. Place pureed and chopped strawberries in a large bowl.
  3. Add ice cream and malted milk powder; stir to blend. Pour into prepared crust.
  4. Cover and freeze overnight.
  5. Spread fudge topping over the pie to within 1 inch of edge; freeze for at least 2 hours.
  6. Remove from the freezer 20 minutes before serving.
  7. Garnish with additional berries if desired.


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