Ovaltine Ice Cream Pie

YOU WILL NEED:

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)

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 cupOvaltine in large mixer bowl; beat until combined. Spoon into prepared crust. Place in freezer while making topping. For topping, combine milk and remaining ¼ 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!).