This post is dedicated to you – for two reasons. First, you named the pie. The new neopolitan is a very hip sounding name. Well done. Secondly, you ate (and liked) something you hate. Yes, that’s right, there is cream cheese in this pie. I gather from your name choice that you thought the cream cheese layer was actually a vanilla layer. The vanilla extract makes this portion TASTE vanilla-y, but it is indeed made from cream cheese. So thank you, and I’m sorry. Your wife made me keep mum, it’s all her fault. I promise from here on out that I will no longer hide ingredients.
It’s an ice cream pie! It has a chocolate cookie crust, a creamy cream-cheesy vanilla layer, and lots of strawberry laden ice cream. The chocolate sauce on top makes it look pretty and envelopes the whole she-bang with chocolate. This was super easy to put together and would make a wonderful dessert as the weather gets warmer. I served it as dessert for a pizza dinner. Friday nights in my house (and probably every house across America) meant pizza and ice cream, so it’s somewhat ingrained in me. I love desserts that can be made a day or two ahead and forgotten about, especially for entertaining. This pie fits the bill!
Oh, if you just want to buy strawberry ice cream instead of mixing strawberries into vanilla, go for it. I had vanilla and strawberries in the freezer, and I’ll do anything to avoid a single-item grocery store trip.
The New Neapolitan (Pie)
30 chocolate wafer cookies
4 tbsp. butter, melted
Cream Cheese layer
5 oz. light cream cheese, softened
1/4 c. sugar
1/4 c. skim milk
1/3 c. heavy cream
1 tsp. vanilla
Ice Cream Layer
3 c. frozen or fresh strawberries, coarsely chopped in blender or food processor
3 c. light vanilla ice cream or frozen yogurt, softened
1/2 c. store bought or homemade chocolate sauce
1. For the crust, preheat the oven to 350 degrees.
2. In a food processor, pulse and then grind cookies into very fine crumbs. If you don’t have a food processor put the cookies in a large ziplock bag and crush using a rolling pin (or other large heavy object that could crush cookies).
3. Pour butter through the feed tube and run machine until combined. Scrape down the sides of the bowl and mix again. If you don’t have processor just mix butter into crumbs with a spoon.
4. Pour mixture into pie plate and press into bottoms and up the sides of the plate. The best way to do this is with a custard cup or measuring cup.
5. Bake in preheated oven for 12 minutes. Cool completely and place in the freezer, covered with plastic wrap.
6. For first layer, beat softened cream cheese, sugar, milk, cream and vanilla with electric mixer until completely smooth and slightly thickened. Pour mixture into crust and refreeze.
7. For top layer, mix ice cream and strawberries with the paddle attachment on a standing mixer or by hand until combined. Pour over frozen cream cheese layer and smooth with a spatula until even (all the way to the crust edge).
8. Drizzle chocolate sauce (to make it pourable, microwave for 20-30 seconds) across the top in any pattern you like (I did criss-cross).
9. Freeze pie (cover with plastic wrap once chocolate has hardened). Twenty minutes before serving, remove from freezer to thaw slightly. Slice into 8 slices and serve.