Neapolitan Delight Recipes

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FROZEN NEAPOLITAN DELIGHT



Frozen Neapolitan Delight image

This is a recipe I found back in 1971 before DH and I got married. I found it on a box of Reynolds Wrap. It had a great picture of the finished dish and my little brother who was 7 at the time made me promise to make this for him after I got married. Well.... I believe I had been married about 10 years when I finally made this for him. DH and I just celebrated our 35th. Yes DB still asks for this whenever we have a family get together. Enjoy! Preparation time does not include freezing time.

Provided by teresas

Categories     Frozen Desserts

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 (12 ounce) package frozen pound cake
1 pint neapolitan ice cream (brick)
1 (4 1/2 ounce) package frozen whipped topping
14 pecan halves
8 maraschino cherries

Steps:

  • Must use Heavy Duty Reynolds Wrap.
  • Cut pound cake lengthwise into 3 equal layers.
  • Place one layer on an 18" square sheet of Reynolds Wrap.
  • Cut ice cream brick lenghtwise into 2 equal slices and place on cake layer.
  • Repeat with second ice cream brick and cake layer. (finish with cake layer).
  • Frost top and sides with whipped topping. (Cool Whip).
  • Decorate with pecans and cherries.
  • Place on foil in freezer about 2 hours, or until topping is frozen hard.
  • Remove from freezer.
  • Bring foil up, double fold over top and fold in ends.
  • Return to freezer till ready to serve.
  • Slice into equal servings of 8-10.

Nutrition Facts : Calories 243.2, Fat 13.5, SaturatedFat 5.7, Cholesterol 24.9, Sodium 175.7, Carbohydrate 28.6, Fiber 0.8, Sugar 5.7, Protein 2.7

NEAPOLITAN DELIGHT



Neapolitan Delight image

Categories     Bake

Yield makes 8 servings

Number Of Ingredients 17

For the Pasta Frolla
2 cups sifted all-purpose flour
1 cup granulated sugar
Pinch salt
1/2 cup (1 stick) unsalted butter, at room temperature, plus more for the baking sheets if using
2 large eggs
Grated zest of 1 lemon
For the Filling
1 cup dried figs (about 10)
1/3 cup dry Marsala wine
1 cup raisins
1/4 cup honey
1 cup chopped walnuts
1 cup chopped almonds
Grated zest of 1 lemon
Grated zest of 1 orange
Confectioners' sugar, optional

Steps:

  • Make the pasta frolla: Sift the flour, granulated sugar, and salt onto a clean, dry work surface. Make a well in the center of the dry ingredients and add the butter, eggs, and lemon zest to the well. Work the butter and eggs together with your fingertips, then gradually begin to incorporate the flour into the egg mixture. Continue working the dough with your fingertips until smooth. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate at least 30 minutes or up to 1 day.
  • Meanwhile, make the filling: Cut the dried figs into quarters, dropping them into a small bowl as you do. Pour the Marsala over the figs and soak, tossing from time to time, 30 minutes.
  • Scrape the figs and Marsala into the work bowl of a food processor fitted with the metal blade. Process the figs and wine to a smooth paste. Scrape the paste into a medium bowl, and stir in the raisins, honey, walnuts, almonds, and lemon and orange zest.
  • Preheat the oven to 350° F. Lightly grease two baking sheets with butter. (This is not necessary if you're using nonstick baking sheets.) Cut the pasta frolla into quarters. Roll each into an 8 × 8-inch square. Spread one-fourth of the filling evenly over the square and roll it up like a jelly roll. Cut the roll crosswise into 3/4-inch slices. Lay the slices flat on the prepared baking sheets and bake until the underside is deep golden brown, about 20 minutes. Remove to a wire rack to cool completely. Serve at room temperature, plain or sprinkled with powdered sugar.

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