This Neapolitan dessert is a delicious layered no-bake treat that combines the classic flavors of chocolate, vanilla, and strawberry, like Neapolitan ice cream! It starts with a crunchy Oreo cookie crust, layered with creamy vanilla and strawberry fillings, and finished with a fluffy whipped topping. Can’t get enough of Neapolitan desserts? Okay, let’s keep going! Check out my Rose Neapolitan Spritz Cookies and Neapolitan Cheesecake, too!
Ingredients & Substitutions
- Crust: Get out your Oreo cookies for the chocolatey crust! I used about 30 cookies to crush and mix with melted butter. Make sure all of the crumbs are coated so the crust stays together! If you don’t have Oreos, try a graham cracker, vanilla wafer, or shortbread crust–any of which would be delicious, too! A couple of store-bought crusts could work as well.
- Cream Cheese: Make sure the cream cheese has come to room temperature before using. The cream cheese is mixed with confectioners’ sugar, vanilla, and lemon juice. This makes the cream cheese sweet and smooth, giving it a creamy, soft texture and a little extra flavor.
How To Soften Cream Cheese Quickly
Warm Water Method: Place the wrapped block of cream cheese in a bowl of warm water for about 10-15 minutes. Flip it over every few minutes or so.
Microwave Method: Remove the cream cheese from its packaging and place it on a microwave-safe plate. Microwave it on low power in 15-20-second intervals until it reaches the desired softness. Be careful not to overheat it, as cream cheese can quickly become too runny or even melt.
- Strawberry Jell-O Mix: You will only use 1/4 cup of the strawberry jello mix (not the entire package). That is about half of it, so save the rest for another dessert like my Strawberry Delight!
- Whipping Topping: Some of the whipped cream (like Cool Whip) is folded into the cream cheese mixture to make it light and creamy, and the rest is used as a topping to give the dessert a soft, fluffy finish. If you don’t want to use store-bought, make my 2-ingredient whipped cream!
Can You Use Different Jell-O Flavors In This Neapolitan Dessert?
Absolutely! While it won’t be a traditional Neapolitan dessert, feel free to swap out the strawberry Jell-O mix for another flavor of your choice—like raspberry, blueberry, or lime—for a fun and flavorful variation! I would not turn down any of those variations!
Can You Use A Different Pan?
Yes, you can use a different pan for this Neapolitan dessert! If you’re using a different size, just keep in mind that the thickness of the layers might change, so you may need to adjust the chilling time or the amount of the filling ingredients. If you’re using a pan with a different shape (like a round or rectangular pan), the dessert will still work—just make sure it’s lined well so you can easily remove the layers.
How To Store Neapolitan Dessert
This Neapolitan Dessert is best when served and enjoyed within a day or two. Store it in the refrigerator, covered, for up to 1-2 days. When this dessert is stored longer than that, the crust can get a little soggy.
Neapolitan Dessert
Ingredients
Crust
- 3 cups (375 g) crushed Oreo sandwich cookies, approximately 30 cookies
- 9 tablespoons (127.5 g) unsalted butter, melted
Filling
- 2 blocks (8 ounces each) cream cheese, room temperature
- 1 cup (125 g) confectioners' sugar
- 2 teaspoons vanilla extract
- 2 teaspoons freshly squeezed lemon juice
- 1 box (3 ounces) strawberry jello mix, you will only use ¼ cup
- 1 container (8 ounces) whipped topping, about 2 cups
Topping
- 1 container (8 ounces) whipped topping, about 2 cups
- chocolate shavings or curls, optional
- dehydrated strawberries, optional
Instructions
- Line a 9×9-inch baking dish with parchment paper, including up the sides of the dish.
- In a medium bowl, combine Oreo crumbs and melted butter. Stir until fully incorporated with no dry spots.
- Press the crumb mixture firmly into the bottom of the lined baking dish. Place in the refrigerator to chill while preparing the filling.
- In a large bowl, beat the cream cheese using a hand mixer on medium speed until creamy.
- Add confectioners' sugar, vanilla, and lemon juice. Beat for about 3 minutes until creamy and smooth, with no lumps remaining.
- Gently fold in 2 cups of whipped topping using a spatula.
- Remove the crust from the refrigerator and spread half of the cream cheese mixture over the crust.
- To the remaining cream cheese mixture, fold in ¼ cup of the strawberry Jell-o mix. Spread this mixture over the first layer of cream cheese mixture.
- Place in the refrigerator to chill for 1 hour, up to overnight.
- Before serving, top with whipped topping.
- Garnish with chocolate curls and dehydrated strawberries (optional).
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
These look delicious! I love that you have an obsession, Neapolitan was my favorite ice cream as a kid.
The photos are making me want to lick the screen! Yum! And I think I will have to make these for Valentine’s Day next year! Too cute! Thanks for sharing!
These look gorgeous, Amanda! Genius idea with the chocolate crust! 🙂
These look amazing. We are so going to try this recipe in the near future. Thanks for sharing. ~~ Sharon & Denise
Thanks for sharing this great recipe. ~~ Sharon & Denise
Oh my gosh that photo with the chocolate drizzle!! Just gorgeous!
THESE. LOOK. AMAZING! Love the colors–can’t wait to try this.
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!
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! 🙂
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!
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.
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.
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!