Neapolitan Oreo Icebox Cake Neapolitan Week Recipes
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.
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- Line a standard loaf pan with plastic wrap to cover the bottom and sides, and there is a good amount of overhang. If this is a bit tricky, wipe the pan with a damp cloth before lining it – the slight dampness will help the plastic wrap stick to the pan more than it sticks to itself.
- Place ¾ cup of cream cheese into a large bowl or the bowl of your stand mixer and whip with a whisk attachment until a little fluffy. Add in one cup of whipping cream along with a quarter cup of icing sugar and one teaspoon of vanilla and whip, starting on low and gradually increasing the speed to medium-high to avoid a mess, until light and fluffy and firm peaks hold.
- Using the original bowl and whisk attachment or beaters, whip the remaining three-quarters of a cup of cream cheese until a little fluffy. Add in the remaining one cup of whipping cream and one teaspoon of vanilla extract, as well as the freeze-dried strawberry powder or strawberry milk syrup.
- Scoop about half of the vanilla whipped cream into the prepared loaf pan and spread into an even layer. Top with a layer of cookies. Scoop nearly half of the strawberry whipped cream mixture onto the cookie layer and spread evenly, then top with more cookies.
- Wrap the overhanging plastic wrap over the top, pressing lightly to ensure everything is tightly packed. Place the cake and any remaining whipped filling in the refrigerator for at least 12 hours or up to three days.
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