11 medium waffle cones
One 7.25-ounce bottle hardening chocolate sauce, such as Magic Shell
1 1/2 quarts strawberry ice cream, softened
1 cup heavy cream
3 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon caramel sauce
1 tablespoon jarred hot fudge sauce or chocolate sauce, warmed
2 tablespoons chopped peanuts
1 tablespoon rainbow sprinkles
9 Maraschino cherries
Place 10 waffle cones in a large resealable bag. Crush the cones into large pieces (about 1/2 inch). Reserve 2/3 cup for garnish. Place the remaining crushed cones into a large bowl. Add 1 cup hardening chocolate sauce and toss to coat. Place into a 9-inch pie dish and press to form a crust. Place in the freezer to set, about 20 minutes.
Spread the softened ice cream into the pie crust, being sure to make the top as smooth as possible. Press the remaining 2/3 cup crushed waffle cone around the edge of the pie to form a crust rim. Place in the freezer until the ice cream firms up, about 30 minutes.
Meanwhile, beat the heavy cream with the sugar and vanilla in a large, chilled metal bowl until it holds medium-stiff peaks. Refrigerate until ready to use.
To serve, spread 1/3 cup of the hardening chocolate sauce over the ice cream. Top with the whipped cream. Drizzle with the caramel sauce and hot fudge sauce. Garnish with the peanuts, sprinkles and cherries. Place the remaining waffle cone upside-down in the center of the pie and serve.
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