Another fabulous no-bake recipe on tap for this week comes from the cover of the August 2015 issue of Better Homes and Gardens. These ice cream treats looked easy enough, so I took the plunge and created my own Neapolitan Pops.
15 chocolate sandwich cookies, crushed
3 Tbsp melted butter, cooled
1/2 of a 1.75 qt of chocolate ice cream, softened
1/2 of a 1.75 qt of vanilla ice cream, softened
1/2 of a 1.75 qt of strawberry ice cream, softened
*optional 1/2 cup chopped fresh strawberries
16 popsicle sticks
Line a square baking pan (8x8 or 9x9) with wax paper, leaving enough paper to extend over the edges.
Stir together crushed cookies and melted butter. Carefully press the mixture into the pan. Freeze for 10 minutes.
Spread an even layer of chocolate ice cream over the cookie layer and freeze for 15 minutes.
Spread an even layer of vanilla ice cream over chocolate layer and freeze for 15 minutes.
If adding fresh strawberries, stir them into the strawberry ice cream. Spread an even layer of the strawberry ice cream mixture over vanilla layer. Insert 16 popsicle stick to make 16 squares. Loosely cover and freeze for 2 hours or until firm.
Using the edges of the paper, lift the pops from the pan and cut into 16 square pops. Enjoy!