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Soda Fountain Pie

Meet the Cook: The first time I made this pie was during winter, using frozen berries. It was a hit even then. For a change of pace, I'm planning to make it with an Oreo cookie crust the next time. While our home's in Minnesota, my husband and I also farm in South Dakota. Luckily, we do love living in the country! We have five children, ranging in age from 22 to 7. -Marsha Hanson, Ponsford, Minnesota
  • Total Time
    Prep: 15 min. + freezing
  • Makes
    8-10 servings


  • 1-1/2 cups crushed sugar cones (about 12)
  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • 3-1/2 cups fresh strawberries, divided
  • 1 quart vanilla ice cream, softened
  • 1/3 cup malted milk powder
  • 1-1/2 cups fudge ice cream topping, softened
  • Additional strawberries, optional


  • In a large, bowl, combine the crushed sugar cones, butter and sugar. Press onto the bottom and up the sides of an ungreased 10-in. pie plate. Freeze.
  • Place 3 cups of strawberries in a blender or food processor; cover and puree. Chop the remaining strawberries.
  • Place pureed and chopped strawberries in a large bowl. Add ice cream and malted milk powder; stir to blend. Pour into prepared crust. Cover and freeze overnight.
  • Spread fudge topping over the pie to within 1 in of edge; freeze for at least 2 hours.
  • Remover from the freezer 20 minutes before serving. Serve with additional berries if desired.
Nutrition Facts
1 slice: 454 calories, 19g fat (10g saturated fat), 49mg cholesterol, 264mg sodium, 66g carbohydrate (37g sugars, 3g fiber), 6g protein.

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