Six simple ingredients is all it takes to make these yummy Neapolitan Pops just in time for a back to school treat. Starting with an Oreo cookie crust and topped with three layers of ice cream what kid could resist!
That time is quickly approaching, shopping for school clothes and getting all those needed back to school items on the supply list. Well why not indulge and enjoy one last burst of summer by making these delicious Neapolitan Pops before the Fall begins. They are fun to make and even better to eat. A fun treat for kids young and old.
I do admit these Neapolitan Pops are a little time intense, but I promise you it will be worth every layer of frozen ice cream loaded on a stick ever. You can use whatever favorite ice cream you and your kids enjoy. If you really want to give the kids a sugar rush instead of mixing in strawberries, mix in chopped up peanut butter cups, M&Ms, butterfingers, or your kids favorite candy and watch the smile on their faces when you thrill them with this ice cream treat.
Neapolitan Pops are a fun way to end an amazing summer and start off a fresh new school year. So get the ice cream softened and start the mixology of flavors and enjoy every last bite before you become startled by the alarm for the first day back to school. xoxo
- 15-Oreo cookies with white filling, crushed (1 1/2 cups)
- 3-tablespoons butter, melted
- 1/2-1 3/4 quart container chocolate ice cream
- 1/2-1 3/4 quart container vanilla ice cream
- 1/2-1 3/4 quart container strawberry ice cream-
- 1/2-cup chopped strawberries
- Line an 8x8x2 or a 9x9x2-inch baking pan with 2 pieces plastic wrap or waxed paper, extending over edges of pan.
- Stir together crushed cookies and butter; press into the bottom of prepared pan. Freeze for 10 minutes.
- Place chocolate ice cream in a large bowl and stir to soften. Spoon in mounds over crust and spread evenly. Freeze for 15 minutes. Repeat with vanilla ice cream.
- Place the strawberry ice cream in a large bowl; add strawberries. Stir together to soften.
- Spread over vanilla ice cream layer.
- Freeze 15 minutes. Insert 16 wooden craft sticks into layers, starting 1 inch from the edge of the pan and spacing sticks about 2 inches apart.
- Cover loosely with foil and freeze several hours (at least 3 hours) or until firm. Use plastic or paper to lift dessert from pan. Remove plastic or paper. Cut between sticks into bars. Enjoy!