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

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

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