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Neapolitan Ice Cream Pie

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  • Prep 10 min
  • Total 4 hr 10 min
  • Servings 8
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Transform three ingredients into a delectable dessert. Prepare it and pop it in the freezer!
Updated May 4, 2010
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Ingredients

  • 1/2 gallon (8 cups) Neapolitan ice cream, slightly softened
  • 1 (6-oz.) chocolate flavor crumb crust
  • 1/2 cup hot fudge ice cream topping

Steps

  • 1
    Using half of the ice cream, scoop into crumb crust to cover; press down slightly to fill in gaps. Drizzle with 1/4 cup of the ice cream topping.
  • 2
    Scoop remaining ice cream over topping; press down slightly. Drizzle with remaining topping. Cover; freeze at least 4 hours or until firm. If desired, serve pie with additional warm hot fudge ice cream topping.

Tips from the Betty Crocker Kitchens

  • tip 1
    Soften ice cream in the refrigerator 20 minutes. Ice cream left at room temperature melts on the outside before the inside is sufficiently softened. For easy drizzling, heat the topping in the microwave for just 5 to 10 seconds as directed on the recipe - be careful not to overheat it; the hot topping will melt the ice cream.

Nutrition

140 Calories, 0g Total Fat, 12g Protein, 22g Total Carbohydrate, 18g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
90mg
4%
Potassium
240mg
7%
Total Carbohydrate
22g
7%
Dietary Fiber
0g
0%
Sugars
18g
Protein
12g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
35%
35%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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