Neapolitan Ice Box Pie

The concentrated flavor of freeze-dried strawberries makes the pink layer super-fruity, plus they act as a natural food dye. Letting the pie soften in the fridge for a bit before serving gives it a creamier mouthfeel.

Neopolitan Ice Box Pie
Active Time:
40 mins
Total Time:
5 hrs
Nutrition Profile:



  • 16 honey-oat breakfast cookies, such as Belvita, or digestive cookies (about 7 ounces)

  • 2 teaspoons granulated sugar

  • teaspoon salt

  • 5 tablespoons canola oil


  • 2 cups cold heavy cream

  • ¼ cup granulated sugar

  • cup low-fat strawberry yogurt

  • 1 ½ cups freeze-dried strawberries, divided

  • 1 ⅓ cups low-fat vanilla yogurt

  • 3 tablespoons unsweetened cocoa powder


  1. To prepare crust: Preheat oven to 350°F.

  2. Combine cookies, 2 teaspoons sugar and salt in a food processor and pulse until finely ground. Add oil and pulse until the mixture is the consistency of wet sand. Transfer to a 9-inch pie pan (not deep-dish) and press evenly into the bottom and up the sides. Bake until lightly golden, 10 to 12 minutes. Let cool completely.

  3. To prepare filling: Beat cream with an electric mixer or in a stand mixer fitted with the whisk attachment on high speed until soft peaks form. Reduce speed to low and slowly add sugar, then beat on high until stiff peaks form.

  4. Transfer one-third of the whipped cream to a small bowl and gently stir in strawberry yogurt. Place 1 cup freeze-dried strawberries in a mini food processor and process until very finely ground. Fold into the strawberry mixture.

  5. Fold vanilla yogurt into the remaining whipped cream. Transfer half to a small bowl and whisk in cocoa. You now have 3 equal bowls of cream: one strawberry, one vanilla and one chocolate.

  6. Using a small offset spatula, carefully spread the chocolate cream evenly in the bottom of the cooled crust. Top with the vanilla cream and spread until smooth. Finish with the strawberry cream. Cover loosely with plastic wrap and freeze until firm, at least 3 hours.

  7. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving. Garnish with the remaining 1/2 cup freeze-dried strawberries.

To make ahead

Prepare through Step 6 and freeze, well wrapped, for up to 1 week.


9-inch pie pan (not deep-dish)

Nutrition Facts (per serving)

331 Calories
24g Fat
27g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Serving Size 1 slice
Calories 331
% Daily Value *
Total Carbohydrate 27g 10%
Dietary Fiber 2g 7%
Total Sugars 17g
Added Sugars 11g 22%
Protein 5g 10%
Total Fat 24g 31%
Saturated Fat 10g 50%
Cholesterol 48mg 16%
Vitamin A 598IU 12%
Vitamin C 6mg 7%
Vitamin D 32IU 8%
Vitamin E 1mg 9%
Folate 5mcg 1%
Vitamin K 6mcg 5%
Sodium 136mg 6%
Calcium 94mg 7%
Iron 1mg 6%
Magnesium 14mg 3%
Potassium 192mg 4%
Omega 3 1g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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