Neapolitan Dessert is a pan of dessert bars that is a delicious way to enjoy that famous chocolate, strawberry, and vanilla combination!
Servings: 12 bars
Oreo Cookie Crust
- 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
- pink or red food coloring, if desired
- 1 pint heavy whipping cream
- ¼ cup confectioners' sugar
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.