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.
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 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.
Strawberries: Wash and hull the fresh strawberries before adding them to the blender.
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 red food coloring.
Whipped Topping: You can use cool whip for the topping, or make your own whipped topping.
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.
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.
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.
Looking for More Dessert Bars Recipes?
A fun way to enjoy strawberry, chocolate, and vanilla!
- 2 packages (6 ounces each) Oreo prepackaged pie crust
- 4 tablespoons butter, melted
- 1½ pounds strawberries, washed and hulled
- ¼ cup water
- 6 large eggs, room temperature
- 2 cans (14 ounces each) sweetened condensed milk
- ½ tsp salt
- food coloring, if desired
- 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.
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 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.
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.
**See more of my Neapolitan Obsession here!**