NEAPOLITAN ICEBOX CAKE
Chilled in a loaf pan, three ice cream flavors -- vanilla, chocolate, and pistachio -- layered with crushed chocolate-sandwich cookies form a classic frozen treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 6
Steps:
- Coat a standard 5-by-10-inch loaf pan with cooking spray, and line with plastic wrap, allowing a 2-inch overhang on the long sides; set aside. Process sandwich cookies in a food processor until finely ground; set aside.
- Using an offset spatula, smooth vanilla ice cream into bottom of prepared pan. Spread half of the cookie crumbs on top. Freeze 15 minutes. Smooth chocolate ice cream over cookie crumbs; top with remaining cookie crumbs. Freeze 15 minutes. Smooth pistachio ice cream over cookie crumbs. Cover with plastic overhang. Freeze until firm, at least 4 hours (up to overnight).
- To unmold, let cake stand at room temperature 10 minutes. Gently lift by plastic overhang, and unmold, pistachio side down, onto a platter. Remove plastic wrap. Top with chocolate sauce.
NEAPOLITAN ICE CREAM CAKE
Layer chocolate, strawberry and pistachio ice creams over pound cake for a dessert with a beloved trio of flavors.
Provided by Food Network Kitchen
Time 5h
Yield 8
Number Of Ingredients 10
Steps:
- Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
- Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Scoop the chocolate ice cream onto the cake layer. Spread with an offset spatula to make a smooth top. Scoop the strawberry ice cream over the chocolate layer and smooth the top. Scoop the pistachio ice cream over the strawberry layer and smooth the top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- Put the heavy cream, chocolate syrup, confectioners' sugar, and vanilla in a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
- Frost the top and sides of the cake with the whipped cream frosting and sprinkle with the pistachios. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
NEAPOLITAN DIRT
This layered dessert mimics the flavors of Neapolitan ice cream in one creamy dish. An Oreo crumb crust layer acts as a nice platform for the rest of the yumminess. The cream cheese layer is light and fluffy; it kind of reminded us of a no-bake cheesecake. Finally, the pudding layer is full of strawberry flavor and really makes...
Provided by Dana Moore AKA: Southern Gals Cook
Categories Other Snacks
Time 20m
Number Of Ingredients 8
Steps:
- 1. Place 1/2 package of the Oreos in a food processor.
- 2. Process until Oreos are crumbs.
- 3. Melt butter in a 9x13 inch dish. Pour Oreos in with the butter and stir until moistened. Press into the bottom of the dish to make with the Oreos.
- 4. In a large mixing bowl add Cool Whip, cream cheese, and sugar. Mix on high speed until mixture is fluffy and free of lumps.
- 5. Pour over Oreos and smooth out.
- 6. Using the same mixing bowl, add pudding, milk, and whipping cream. Mix on high speed until pudding is thickened.
- 7. Pour over top of cream cheese mixture.
- 8. Crush up remaining Oreos and sprinkle over top of pudding. Chill for about 15 minutes or until ready to serve.
NEAPOLITAN SHEET CAKE
Marble cake gets an upgrade with this sweet sheet cake swirled with Neapolitan flavors. Frosting swirls of chocolate, vanilla and strawberry make this pretty cake stunning from top to bottom!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. In small bowl, place 1 1/4 cups of the batter; stir in 2 tablespoons cocoa until blended. In another small bowl, place 1 1/4 cups of the batter; stir in 2 tablespoons strawberry jam and 1/4 teaspoon food color until blended. Pour remaining cake batter in bottom of pan. Drop tablespoons of each colored batter in random pattern over top; pull table knife through batter to make swirls.
- Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In large bowl, beat softened butter with electric mixer on medium-high speed until smooth. On low speed, gradually beat in powdered sugar until smooth and creamy. Beat in 2 tablespoons milk and the vanilla. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time.
- In small bowl, place 1/4 cup of the vanilla frosting; stir in 1 teaspoon strawberry jam until blended. Stir in food color until desired color. In another small bowl, place 3 tablespoons of the vanilla frosting; stir in 1 teaspoon cocoa until blended. Spread remaining vanilla frosting on top of cake. Randomly drop measuring teaspoonfuls of strawberry and chocolate frosting over top. Use small icing spatula to swirl frosting over top of cake. Store loosely covered at room temperature.
Nutrition Facts : Calories 460, Carbohydrate 57 g, Cholesterol 85 mg, Fat 5, Fiber 1 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 40 g, TransFat 1/2 g
EASY NEAPOLITAN CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h55m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-x-5-inch or a 8.5-x-4.5-x-2.5-inch loaf pan with nonstick cooking spray.
- Combine the cake mix, egg whites, oil and 1 cup water in a bowl using an electric mixer, mixing until smooth. Divide the batter evenly among 3 bowls. Leave the first bowl plain. To the second bowl, add the cocoa powder and mix well. To the third bowl, add the freeze-dried strawberries and food coloring to achieve your desired color.
- Using an ice cream scoop, place 2 scoops of chocolate mix into the loaf pan in different areas. Follow with 2 scoops of strawberry mix and 2 scoops of vanilla. Repeat until all the batter is used and the cake has a marbled appearance. Place in the oven and bake until a tester comes out clean, 40 to 45 minutes.
- While the cake bakes, make the ganache. Heat the cream in a small saucepan over a low heat until just simmering. Place the chocolate chips in a heatproof bowl, then pour the cream over the chips and let sit for 1 minute. Whisk until smooth.
- Remove the cake from the oven and let cool for 5 minutes in the pan, then remove to a wire rack (not inverted) and let cool.
- Pour the ganache over the cake, letting any excess drip down the sides.
NEAPOLITAN CAKE
I received this easy recipe from a friend. It's a pretty cake for birthday parties. I like to add some strawberry extract to the pink portion of the batter. -Marianne Waldman, Brimfield, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Divide batter into three equal portions. , Pour one portion into a greased and floured 10-in. fluted tube pan. Stir red food coloring into another portion; carefully spoon into pan. Stir chocolate syrup and cocoa into remaining batter; carefully spoon into pan. Do not swirl., Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 222 calories, Fat 7g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 301mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
More about "neapolitan oreo icebox cake neapolitan week recipes"
OREO ICEBOX CAKE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
5/5 (7)Total Time 4 hrs 15 minsCategory DessertCalories 403 per serving
NEAPOLITAN OREO ICE CREAM CAKE - GRACIEINTHEKITCHEN.COM
From gracieinthekitchen.com
5/5 (1)Estimated Reading Time 4 minsCategory Desserts
NEAPOLITAN ICEBOX CAKE | BAKERS ROYALE
From bakersroyale.com
EASY OREO ICEBOX CAKE | A SIMPLE NO BAKE DESSERT IDEA
From cookiesandcups.com
NEAPOLITAN ICE CREAM CAKE RECIPE | WILLIAMS SONOMA …
From blog.williams-sonoma.com
EPIC NEAPOLITAN ICE CREAM CAKE | LIFE LOVE & SUGAR
From lifeloveandsugar.com
NEAPOLITAN ICE CREAM CAKE - AN EASY HOMEMADE ICE …
From cookiesandcups.com
NEAPOLITAN SHEET CAKE RECIPE - SUGAR AND CHARM
From sugarandcharm.com
NEAPOLITAN ICE CREAM CAKE - BROMA BAKERY
From bromabakery.com
NO BAKE NUTELLA OREO ICEBOX CAKE - INSIDE BRUCREW LIFE
From insidebrucrewlife.com
THE ULTIMATE NEAPOLITAN CAKE RECIPE | LIFE LOVE & SUGAR
From lifeloveandsugar.com
OREO ICEBOX CAKE - AMANDA'S COOKIN' - NO BAKE DESSERTS
NEAPOLITAN CAKE - PREPPY KITCHEN
From preppykitchen.com
10 TASTY NEAPOLITAN RECIPES - TASTE OF HOME
From tasteofhome.com
NEAPOLITAN CAKE - MY CAKE SCHOOL
From mycakeschool.com
NEAPOLITAN CAKE FROM SCRATCH - ALWAYS EAT DESSERT
From alwayseatdessert.com
NEAPOLITAN ICEBOX CAKE | E2 BAKES BROOKLYN
From e2bakesbrooklyn.com
You'll also love