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Malted Ice Cream Pie with a Waffle Cone Crust

Malted Ice Cream Pie with a Waffle Cone Crust

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Makes 12 servings

Ingredients

1 1/2 to 2 cups finely crushed or ground waffle or sugar cones (about 12 cones total. Waffle cones will yield 2 cups, sugar 1 1/2 cups.)
3 tablespoons honey
2 tablespoons unsalted butter, melted
1 container (1.5 quarts) Vanilla Dreyer's or Edy's Slow Churned Light
Ice Cream
1 1/4 cups Ovaltine Classic Malt Mix, divided
2 tablespoons lowfat milk
1 container (8 ounces) frozen light whipped topping, thawed (optional)
Chopped malt balls (optional)

Preparation

COMBINE crushed cones, honey and butter in large bowl; stir until evenly coated. Pour into 9-inch deep-dish pie plate. Press mixture onto bottom and up side of plate. Freeze for 30 minutes.

REMOVE ice cream from freezer to soften for several minutes. Place ice cream and 1 cup Ovaltine in large mixer bowl; beat until combined. Spoon into prepared crust. Place in freezer while making topping. For topping, combine milk and remaining 1/4 cup Ovaltine in large bowl; stir in whipped topping. Spoon over pie. Freeze for 5 hours or until firm.

SPRINKLE with chopped malt balls. Cut into 12 wedges (crust will be crumbly but oh so good!).



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