Neapolitan Dessert is a pan of dessert bars that is a delicious way to enjoy that famous chocolate, strawberry, and vanilla combination! Try my Neapolitan Fudge for another sweet, colorful treat.

Neapolitan Dessert

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

Neapolitan Bars with Oreo Crust

Neapolitan Dessert Ingredients

There are three layers in this dessert–the Oreo cookie crust, strawberry bars, and whipped topping.

Crust: For the crust, I bought two Oreo cookie crusts. Simply add melted butter to the crusts before pressing it into the baking dish. You could also crush Oreo cookies (without the filling) to use for the crust.

Strawberries: Wash and hull the fresh strawberries before adding them to the blender. You can also use frozen strawberries that have thawed.

Eggs: Be sure they are at room temperature before using.

Sweetened Condensed Milk: The sweetened condensed milk is important in this sweet treat. Do not use evaporated milk for this recipe.

Food Coloring: Adding food coloring to this recipe is optional. But, it’s fun to give the pink more pop of color with a touch of pink or red food coloring (I used pink food coloring in this recipe). The batter will already be light pink.

Whipped Topping: You can use cool whip for the topping, or make your own whipped topping.

Neapolitan Bars with Oreo Crust

How to Make the Crust

I took the easy route when ‘making’ this 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 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. (But, if you prefer, you can crush Oreo cookies for the crust as well.)

For this recipe, I used 2 packages of pie crust for a nice, thick crust. To prepare the crust, combine the pie crusts and the butter in a small bowl. Use a fork to mix the two ingredients, making sure that every single crumb is coated in butter. The butter binds everything together. Press the crust into the bottom of a lined 9×13-inch baking dish. Place the crust in the freezer to set as you make the strawberry bars.


Oreo Crust

How to Make Neapolitan Dessert

As the crust is setting in the freezer, prepare the strawberry bars that will go on top of the crust. To prepare the strawberries for the bars, be sure to wash them thoroughly and gently pat them dry.

After you have washed the strawberries, remove the leafy green parts of the berries. This is called ‘hulling’ the strawberries. Instead of simply cutting off the tops straight across, insert a sharp knife at an angle and rotate the strawberry in a circle until the stem pulls out. 

Next, add the hulled strawberries and water to a food processor or blender. Puree the strawberries until smooth. Then, add the eggs, sweetened condensed milk, and salt. Blend again until the mixture is smooth. Now is the time to add a little food coloring, if you choose.

Remove the crust from the freezer and top with the strawberry mixture. Bake the bars for about 25 minutes at 350°. Watch the bars carefully so they do not start to brown. Remove the bars from the oven and let them cool a bit before transferring them to the refrigerator to chill for a few hours.

Neapolitan Bars with Oreo Crust

How to Make Homemade Whipped Topping

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. All you will need is heavy whipping cream and confectioners’ sugar.

In the clean bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream and confectioner’s sugar. Start mixing on low speed, then increase the speed to medium-high until soft peaks form, about 3-5 minutes. It is best used immediately, so make the whipped topping shortly before the strawberry bars are completely set.

I kept the bars chilled while not being served. When left out at room temperature the strawberry filling was a little soft for my liking. If you want to half the recipe you sure can!  Just use an 8×8-inch baking pan and only one package of Oreo Pie Crust.

Neapolitan Bars with Oreo Crust

Looking for More Dessert Bars Recipes?

Chocolate Cheesecake Bars

Turtle Cheesecake Bars

Orange Bars

Millionaire’s Bars

Neapolitan Bars!

Neapolitan Bars

Prep Time 10 minutes
Cook Time 25 minutes
Chill 3 hours 15 minutes
Total Time 3 hours 50 minutes
Neapolitan Dessert is a pan of dessert bars that is a delicious way to enjoy that famous chocolate, strawberry, and vanilla combination!


Oreo Cookie Crust

  • 2 packages (6 ounces each) Oreo prepackaged pie crust
  • 4 tablespoons butter, melted

Strawberry Bars

  • pounds strawberries, washed and hulled
  • ¼ cup water
  • 6 large eggs, room temperature
  • 2 cans (14 ounces each) sweetened condensed milk
  • ½ tsp salt
  • pink or red food coloring, if desired

Whipped Topping

  • 1 pint heavy whipping cream
  • ¼ cup confectioners' sugar


  • Preheat the oven to 350°F and line a 9x13-inch baking dish with a layer of parchment paper.

Cookie Crust

  • In a small bowl, combine the Oreo cookie pie crusts and the butter gently with a fork. Press the crust into the bottom of the lined baking dish. Place in the freezer for 15 minutes as you prepare the strawberry filling.

Strawberry Bars

  • In a 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.)
  • Pour the mixture over the prepared Oreo cookie crust. Bake bars for 25 minutes. Keep an eye on them; you do not want the strawberry filling to turn brown on top.
  • Remove from oven and chill for a few hours before serving. When ready to serve, top with whipped topping.

Whipped Topping

  • Add heavy cream to a mixing bowl. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
  • When the cream starts to thicken, stop the mixer. Slowly add in the confectioners' sugar and then resume mixing again, starting with low speed and increasing to medium speed, and eventually moving to a high speed.
  • The cream will thicken and start to peak. Mix on high until the cream is thick and stiff. This happens quickly, the stage between soft and stiff peaks, so watch it closely. Top the chilled bars with the whipped topping.

Did you make this recipe?

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

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

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

  2. 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.

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

  4. 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?

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