Neapolitan Brownies

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The classic ice cream gets a major upgrade with our chocolate brownie base, Golden Double Stuf Oreo™ cookies hidden in the middle, and a fresh strawberry cheesecake layer to seal the deal.MORE+LESS-

Brownie

box (18.3 oz) Betty Crocker™ fudge brownie mix

Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies

Golden Double Stuf Oreo sandwich cookies

Filling

packages (8 oz each) cream cheese, softened

1/2

cup finely mashed fresh strawberries (4 to 5 large berries)

1/4

teaspoon Betty Crocker™ red gel food color

tablespoons Gold Medal™ all-purpose flour

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1
Heat oven to 325°F. Spray bottom only of 13x9-inch pan with cooking spray.
2
Make brownie batter as directed on box for cakelike brownies. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 10 minutes. Place cookies in single layer 6 rows by 4 rows on baked brownie base.
3
In large bowl, beat cream cheese and sugar with electric mixer on medium speed until blended. Beat in mashed strawberries. Add 2 eggs, 1 at a time, beating on low speed after each, just until blended. Beat in vanilla, food color and flour. Spread cream cheese filling evenly over cookie layer.
4
Bake 28 to 33 minutes or until set. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled completely.
5
Cut into 6 rows by 4 rows. Store in airtight container in refrigerator.

Expert Tips

To quickly soften cream cheese, remove from wrapper, and place on microwavable plate; microwave uncovered on High about 15 seconds or just until softened.
To make quick work of mashing strawberries, try a potato masher! In small bowl, place halved strawberries. Mash until berries have broken down, are juicy in texture, and there are no big pieces.
To make cutting your cheesecake easier, dip a sharp straight-edge knife in warm water, and dry it each time you slice.