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.
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)
How to Make It
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.