Neapolitan Ice Cream Frozen Dessert Cups
It’s time to celebrate Neapolitan ice cream! Try these frozen dessert cups for an ice-cold summer recipe!
When I was younger, I didn’t understand Neapolitan ice cream. It seemed SO unfair that there wasn’t enough chocolate. And, strawberry!? Who really likes strawberry ice cream? This dessert takes the flavors of Neapolitan ice cream but puts a fresh twist on it. Plus, it’s easy to make and kid-friendly. Add this to your next summer party and cool off with this frozen dessert.
To get started, gather your baking supplies. You are going to need vanilla sandwich cookies, whipped topping, chocolate pudding, sprinkles, pink food coloring, and butter. Don’t forget the cupcake liners!
Baking Supplies
Start by making the pudding according to package instructions. Leave in the fridge to cool for at least ten minutes. Next, crush the cookies in a food processor. Mix with the melted butter until combined.
Put the cupcake liners into a cupcake pan and divide the crushed cookie mixture between the 12 liners. They should be about a third filled. Press the cookie mixture down tightly with the back of a spoon.
For the next layer, spoon pudding into each cup filling them up about another third. Make sure to smooth the pudding out.
Add a few drops of food color to the whipped topping and gently stir until its combined. Add a layer of the pink whipped topping over the layer of chocolate pudding. Make sure this last layer comes to the top of the cupcake liners and smooth it out.
Add your favorite sprinkles atop each dessert, and place in the freezer for several hours. Get ready to enjoy on a hot summer day!
Neapolitan Ice Cream Frozen Dessert Cups
A fun frozen summer dessert!
Ingredients
- 24 Vanilla Sandwich Cookies
- ¼ cup Butter, melted
- 4-6 oz. Whipped Topping
- 3.9 oz. pkg. Chocolate Pudding
- 12 Cupcake Liners
- Rainbow sprinkles
- Pink Gel Food Coloring
Instructions
- Prepare pudding according to package directions and place in the fridge for 10-15 minutes.
- Crush the cookies in a food processor. Combine them with the melted butter until well combined.
- Put the cupcake liners into a cupcake pan and divide the crushed cookie mixture between the 12 liners. They should be about a third filled. Press the cookie mixture down tightly with the back of a spoon.
- For the next layer, spoon pudding into each cup filling them up about another third. Make sure to smooth the pudding out.
- Add a few drops of food color to the whipped topping and gently stir until its combined. Add a layer of the pink whipped topping over the layer of chocolate pudding. Make sure this last layer comes to the top of the cupcake liners and smooth it out.
- Sprinkle some rainbow sprinkles over each dessert cup.
- Place in the freezer for 4-6 hours or overnight.
- These are a great sweet treat on a hot summer day!
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 926Total Fat: 57gSaturated Fat: 30gTrans Fat: 2gUnsaturated Fat: 22gCholesterol: 40mgSodium: 584mgCarbohydrates: 104gFiber: 3gSugar: 79gProtein: 7g
The nutritional information here is an estimate. While I try to provide accurate information via Nutritionix, this information is provided as a courtesy and there is no guarantee that it will be completely accurate. I am not a certified nutritionist and any information sunnysweetdays.com should only be used as a general guideline.
What are your favorite summer treats?
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