Ingredients
- 15chocolate sandwich cookies with white filling, crushed (1 1/2 cups)
- 3tablespoons butter, melted
- 1/21 3/4 quart container chocolate ice cream
- 1/21 3/4 quart container vanilla ice cream
- 1/21 3/4 quart container strawberry ice cream
- 1/2cup chopped strawberries
Directions
- 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. Freeze for 1 hour. Cover loosely and freeze several hours or until firm. Use plastic or paper to lift dessert from pan. Remove plastic or paper. Cut between sticks into bars.
Watch video here: http://www.bhg.com/recipe/neapolitan-pops/
Nutrition Facts
- Per serving:
- 254 kcal cal.,
- 13 g fat
- (8 g sat. fat,
- 0 g polyunsaturated fat,
- 2 g monounsatured fat),
- 38 mg chol.,
- 132 mg sodium,
- 32 g carb.,
- 1 g fiber,
- 24 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet