Neapolitan Dessert

filed under: Brownies on May 13, 2013

I am a sucker for all things Neapolitan. And this Neapolitan Dessert is a perfect way to enjoy that famous strawberry, chocolate, and vanilla combination! If you love desserts, don’t miss my Piggy Pie Dessert! Better yet, how about some creamy delicious Cheesecake?


Neapolitan Bars
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

A fun way to enjoy strawberry, chocolate, and vanilla!

Course: Dessert
Cuisine: American
Keyword: bars, neapolitan bars
Servings: 12 bars
Author: Amanda Rettke
Strawberry Bars
  • 1 1/2 pounds strawberries, (about 2 cups after emulsified)
  • 6 eggs
  • 2 cans (14 ounces each) sweetened condensed milk
  • 1/4 cup water
  • 1/2 tsp salt
  • food coloring if desired
Cookie Crust
  • 2 packages (6 ounces each) Oreo prepackaged pie crust
  1. In blender or food processor, puree strawberries and water until smooth. Add in eggs, Sweetened Condensed Milk and salt. Blend until very smooth. (add food coloring now if desired)
  2. Line 9x13 pan with a layer of parchment paper.
  3. Spread Oreo crust (crumbs) on the bottom of the pan. (I used two packages which equal 12 ounces) Pour 4 tablespoons melted butter over crumbs and flatten. Put the pan in freezer to set crumbs. After about 15 minutes, you can remove from freezer and pour Strawberry filling over crumbs.

  4. Place bars into 350°F oven for 25 minutes. Keep an eye on them, you do not want the strawberry filling to turn brown on top.
  5. Remove from oven and chill for a few hours before serving. When ready to serve prepare whipped cream or some Cool Whip and pipe with 1M tip.


Neapolitan Bars with Oreo Crust

Neapolitan Dessert

I have made 11 pans of bars in the last week.  But these… well. I think it’s safe to say that these are my favorite.

  • Oreo crust
  • Creamy strawberry filling
  • Vanilla whipped cream

Um, yeah. It’s good.

Neapolitan Bars with Oreo Crust

What is a Neapolitan Dessert?

This recipe is delicious if you love all the flavors included, but what does it taste like? The strawberry layer is similar to jello in consistency, smooth and creamy. The dark chocolate layer is a sharp contrast to the subtle strawberries, and the whipped cream is just plain awesome. Who doesn’t love piles of whipped cream?

Homemade Whipped Cream

For an extra fun twist, pipe out some whipped cream dollops around the top of your dessert! I like a 1M tip and my homemade whipped cream recipe.

  • 1 cup cold heavy whipping cream
  • 1/4 cup confectioners sugar
  • 1/2 tsp vanilla (optional)

In the clean bowl of a stand mixer fitted with the whisk attachment,  add the heavy whipping cream, powdered sugar, and vanilla extract. Start mixing on low speed, then increase the speed to medium-high until soft peaks form, about 3-5 minutes.

Oreo Crust

The bars rest on a bed of Oreo crust deliciousness. And can I just tell you, I have the BEST little tip on how to get perfect Oreo crust.  I use Oreo PIE crust!  No food processor.  No endless hours of separating oreo cream from cookie to only end up in my belly anyway.

Simple. Easy.  Awesome.

For this recipe, I used 2 packages. I prefer a nice, thick crust!

Neapolitan Bars with Oreo Crust

How to Halve This Neapolitan Dessert Recipe

If you want to half the recipe you sure can!  Just use an 8×8 pan and only one package of Oreo Pie Crust.

I also kept the bars chilled while not being served.  When left out at room temperature the strawberry filling was a little soft for my liking.

Neapolitan Bars with Oreo Crust

**See more of my Neapolitan Obsession here!**

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  • Sylvie @ Gourmande in the Kitchen says:

    Oh my gosh that photo with the chocolate drizzle!! Just gorgeous!

  • Rachel Cooks says:

    THESE. LOOK. AMAZING! Love the colors–can’t wait to try this.

  • Amber says:

    How do you tell when they’re done? Mine are just starting to brown but it’s a bit…wiggly still. Any tips? If the smell is a hint of things to come, I cannot wait to devour them!

    • Amanda says:

      I think if the edges are browning and its cooked for at least 25 minutes they are done. Remember to chill them for a few hours before cutting though! 🙂

      • Amber says:

        Thanks. I think I might have cooked them too long. The consistency looks nothing like your photos. We had to eat them with a fork since there was no way they’d hold up to being handled. But I’m going to try again – yours look too good to give up so soon!

  • Annette says:

    When you make 1/2 the recipe do you use 1/2 of all the ingredients, eg, only 1 can of milk and 3 eggs? You say use 1 pie crust but nothing about the other ingredients. Also if you use pie crust do you still use melted butter? Sounds good but recipe could be clearer.

    • Amanda says:

      Yes, when I said 1/2 the recipe I meant if you are halving all ingredients. I specifically said the Oreo crust separate because that is not listed in the ingredients.

  • Wendy says:

    Can a desert bar be called stunning? These are stunning! The deep pink against the oreo crust catches your eye and makes your mouth water. This is the desert for both the chocolate lovers and the fruit lovers in my family!

  • Beth @ The Collegiate Baker says:

    I love all of your Neapolitan stuff! It all looks so good, and I bet these are incredible! Especially that Oreo crust!

  • Jocelyn (Grandbaby Cakes) says:

    Holy cow! These look sensational. I love the strawberry filling. Delish!

  • Sweet Revenge says:

    Nice sharing… i like this post.. i have to try this recipe
    Sweet Revenge London

  • Colleen says:

    Who can possibly make bars look that scrumptious? Your photography is just beautiful! YUM!!

  • Michelle says:

    I made these, but made crust using 1/2 c butter, 1/4 c sugar, 6 T cocoa, 1 t vanilla, 1 beaten egg (beaten in double boiler until thick), then added 2 c graham cracker crumbs and 1 c flaked coconut before pressing into ungreased square pan. Takes more time, but really worth it. I also tried it with a blend of strained raspberries and strawberries. So good both ways, but if in a bind for time, oreo pie crusts are faster.

    • Amanda says:

      Sounds great Michelle!

  • Amy says:

    Could you use frozen strawberries? I’m in New Zealand and it is the middle of winter so we’ve not got fresh ones?

  • Niti says:

    How much condensed milk in a can? The cans we get in India have 400 g condensed milk.

  • Joyce says:

    After baking for 25 minutes, the middle was still jiggly but the top was not brown….i ended up baking for a total of 50 minutes at which time the middle was starting to set up but top never browned. Any suggesting?