Neapolitan Cake

Neapolitan Cake


Makes: 10 servings

  • 1 purchased angel food cake (13 ounces)

  • 1 1⁄4 cups chocolate ice cream,slightly softened

  • 1 cup strawberry ice cream, slightly softened

  • 3⁄4 cup vanilla ice cream, slightly softened

  • 11⁄2 cups frozen whipped topping, thawed

  • 1 1⁄2 cups frozen strawberry whipped topping, thawed

  • 10 large fresh strawberries, sliced or quartered

  • 1⁄4 cup chocolate syrup




Using a long serrated knife, cut cake horizontally into fourths. Place bottom layer on a serving plate. Scoop chocolate ice cream onto bottom layer and use a knife to spread evenly. (If the ice cream starts to melt too much, place cake layer and ice cream in freezer until it firms up.) Top with second cake layer and spread with strawberry ice cream. Top with third cake layer and spread with vanilla ice cream. Top with last cake layer.

Cover with plastic wrap and freeze for at least 2 hours or up to 1 week before decorating and serving.

Decorate top of cake with both whipped toppings. Top with fresh strawberries. Drizzle with chocolate syrup. Slice and serve.

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