Instructions: IN a small bowl combine crushed cones, margarine, and sugar. Press onto the bottom and 1" up the sides of a 9" springform pan or into a 10" pie plate;set aside. Place 3 cups of the strawberries in a blenmder container. Cover; blend til smooth (should have 1 1/.2 cups). Chop remaining 1/2 cup strawberries. In a large bowl stir together strawberry puree, ice cream, chopped strawberries, and malted milk powder. Pour into prepared crust. Cover; freeze 8 hours or till firm.

Spread fudge topping over pie; freeze at least 2 hours more. To serve, let pie stand at room temperature 30 minutes before cutting into wedges.

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