Prepare a 9 inch springform pan with a layer of parchment on the bottom and around the sides. To help make the parchment paper stick to the sides, spray with a touch of cooking spray.

Place all but one ice cream cone into a food processor and pulse until it’s all crumbs. Add in melted butter and touch of salt and pulse to combine.

Press the mixture into the prepared pan. Place in the refrigerator while making the ice cream.

In a large bowl, whip the condensed milk and thawed whipped topping together. Add in half of the Lucky Leaf Raspberry Pie Filling and stir to combine.

Pour into the prepared sugar cone crust and add swirls with more raspberry pie filling (save some for serving) to the top with a toothpick or knife.

Freeze 4 – 6 hours or overnight for best results.

Top with fresh whipped cream and raspberries.

Make the whipped cream extra thick and use an ice cream scooper to make a scoop in the center of the pie with an ice cream cone placed on top. Add additional raspberry pie filling to decorate.

Slice and Enjoy!