• 2 tablespoon honey
• 2 tablespoon butter, melted
• 2 cup(s) sugar cones, crushed
• 2 cup(s) strawberry low-fat ice cream, softened
• 1 cup(s) malted milk powder, divided
• 1 cup(s) strawberry topping
• 2 cup(s) vanilla low-fat ice cream, softened
• 1 cup(s) fat-free hot fudge topping
• 1 cup(s) canned whipped light cream (such as reddi-wip)

Combine first 3 ingredients, stirring well. Firmly press mixture into bottom and up sides of a 9-inch pie plate. Freeze 30 minutes or until firm.
Place softened strawberry ice cream and 2 tablespoons milk powder in a medium bowl; beat with a mixer at medium speed until smooth. Spoon mixture evenly into crust; spread with strawberry topping. Freeze 30 minutes or until firm.

Place softened vanilla ice cream and remaining 2 tablespoons milk powder in a medium bowl; beat with a mixer at medium speed until smooth. Spread mixture evenly over strawberry topping. Cover and freeze 4 hours or until firm. Top with hot fudge and whipped cream just before serving.