Best Neapolitan Oreo Icebox Cake Neapolitan Week Recipes

Neapolitan Ice Cream Cake image

Provided by Food Network Kitchen

Time 5h

Yield 8

Number Of Ingredients 10

Unsalted butter, for the pan
One 10 1/2-ounce pound cake, cut into 1/2-inch slices
1/2 quart chocolate ice cream, softened
1/2 quart strawberry ice cream, softened
1/2 quart pistachio ice cream, softened
2 cups heavy cream
3 tablespoons chocolate syrup
2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
1/4 cup chopped toasted pistachios

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 image

Provided by Dana Moore AKA: Southern Gals Cook

Time 20m

Number Of Ingredients 8

1 pkg Oreos (14.3 oz)
4 Tbsp real butter, melted
12 oz Cool Whip with 1 tsp vanilla extract mixed in
8 oz cream cheese, softened
3/4 c confectioners' sugar
1 c milk
1 c heavy whipping cream
1 box Jell-o strawberry cream instant pudding, 3.4 oz.

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.