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!).