Malted Milk Ball Pie

Malted Milk Ball Pie 1 package (7 ounces) malted milk balls (divided) 1 cup chocolate sandwich cookie crumbs 3 tablespoons butter, melted 1/2 gallon Blue Bunny Tin Roof Sundae ice cream 1/2 cup marshmallow ice cream topping (NOT marshmallow creme) Place 1 cup of the malted milk balls in reclosable plastic bag. Use rolling pin or mallet to finely crush candy. In medium bowl, combine crushed candy, cookie crumbs, and butter. Stir with fork to moisten all crumbs. Press mixture into bottom and up sides of 9-inch pie plate that has been lightly coated with no-stick cooking spray. Refrigerate at least 30 minutes before filling. Fill crumb crust with uniform-sized scoops of ice cream, using entire half gallon. Freeze for several hours until solid. Just before serving, drizzle marshmallow topping over ice cream. Cut remaining malted milk balls in half and use to garnish top of pie