Recipe by missy
"This cute refrigerator cookie resembles the popular ice cream flavor. There are chocolate, pink and white stripes."
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1 1/2 cups
2 1/2 cups
1 1/2 teaspoons
red food coloring
1 (1 ounce) square
unsweetened chocolate, melted
Three words...Cute, Easy, Delicious! I loved the almond flavoring mixed with the chocolate and banana. (Banana extract in my case but you can mix and match whatever flavorings you have on hand that you think will taste good together. Lots of room for creativity here.) You only need to make one dough which was very easy, and then divide it into 3 equal parts to color and flavor as you wish. For the pink layer I used maraschino cherry juice, a couple drops of red food color, almond extract and finely chopped maraschino cherries in the dough - tasted great! For the chocolate layer I mixed in 3 Tblsp. of cocoa to the melted chocolate for a richer, darker color and flavor. I just added the banana extract to the white layer, easy as could be. Very versatile for different occasions and easily assembled in a loaf pan for surprisingly impressive results. Refrigerated for 4 hours and easily removed from the loaf pan, I cut the dough into 4 rows for smaller cookies as others suggested and very pleased with the size of the finished product. I baked the cookies for 8 minutes and loved the chewy, soft texture/results. They were the 'Belle of the Ball' on my cookie tray and the first to disappear! Thank you Missy for sharing and this one is a keeper for sure~
They were ok. They came out looking perfect but taste wise they were ok. I didn't find them amazing in taste. For looks they would get a 5. For taste, to me like an average butter/sugar cookie.
I found this recipe delicious!! I did change a few minor things.In the chocolate layer I put the nuts,in the vanilla layer I put packaged coconut, and left the red layer plain.Plastic wrap was used instead of waxed paper which made it easier to pull out of the pan for cutting into slices.
very easy to make. Looks and tastes great. I omitted the nuts and used cocoa for the chocolate.I used plastic wrap and used a big enough piece that I could wrap it for the frig and then just lift the dough out. thanks missy!
Deserving of all five stars, great texture, delicious taste and not as difficult to prepare as I originally thought. I did not add the nuts and the cookies were stil wonderful. Instead of melted chocolate, I used bakers cocoa and still had great results.
Thanks Missy, these are a treat.
Made the following substitutions for Christmas: no chocolate layer, instead add chopped red candied cherries to one layer with red food coloring, and green candied cherries to another layer with green food coloring. For the white layer I used chopped blanched almonds, instead of walnuts, and the almond extract. Made a batch as soon as they were frozen and then another two weeks later - the flavor really intensified over time and the texture was better too!
These cookies were great - just like the ones my Grandma used to make for Christmas. I added chopped marchino cherries to the 'red' and a little cocoa to the chocolate to get more chocolate flavor.
AT FIRST GLANCE LOOKS LIKE A LOT OF WORK, WRONG! RATHER EASY AND OH SO PRETTY PRESENTED ON A PLATTER WITH BLACK AND WHITE PINWHEELS! WENT LIKE HOTCAKES! THANKS A MILLION FOR A GREAT RECIPE! :-)))))
* Percent Daily Values are based on a 2,000 calorie diet.
Neapolitan Cookies I
Serving Size: 1/72 of a recipe
Servings Per Recipe: 72
Amount Per Serving
Calories from Fat: 31
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