Malt Shop Ice Cream Pie

Malt Shop Ice Cream Pie Recipe
Becky Luigart-Stayner
Think of this no-cook pie as a deconstructed hot fudge sundae in an ice-cream cone--crushed cones form the crust cradling the malt-flavored ice cream and toppings.

Yield:

10 servings (serving size: 1 pie wedge, about 2 1/2 teaspoons hot fudge, and 2 tablespoons whipped cream)

Recipe from

Cooking Light

Nutritional Information

Calories 316
Caloriesfromfat 22 %
Fat 7.8 g
Satfat 3.8 g
Monofat 2.4 g
Polyfat 0.2 g
Protein 4.5 g
Carbohydrate 57.7 g
Fiber 2.1 g
Cholesterol 15 mg
Iron 1.7 mg
Sodium 155 mg
Calcium 128 mg

Ingredients

2 tablespoons honey
2 tablespoons butter, melted
12 sugar cones, crushed (about 2 cups)
2 cups strawberry low-fat ice cream, softened
1/4 cup malted milk powder, divided
1/2 cup strawberry topping
2 cups vanilla low-fat ice cream, softened
1/2 cup fat-free hot fudge topping
1 1/4 cups canned whipped light cream (such as Reddi-wip)

Preparation

Combine first 3 ingredients, stirring well. Firmly press mixture into bottom and up sides of a 9-inch pie plate. Freeze 30 minutes or until firm.

Place softened strawberry ice cream and 2 tablespoons milk powder in a medium bowl; beat with a mixer at medium speed until smooth. Spoon mixture evenly into crust; spread with strawberry topping. Freeze 30 minutes or until firm.

Place softened vanilla ice cream and remaining 2 tablespoons milk powder in a medium bowl; beat with a mixer at medium speed until smooth. Spread mixture evenly over strawberry topping. Cover and freeze 4 hours or until firm. Top with hot fudge and whipped cream just before serving.

Note:

Lorrie Corvin,

August 2005
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