Featured Italian Dessert

How to make Frozen Napoleon

The frozen Napoleon. Served on a warm evening nothing could be finer or more pleasing. 



  • 2 cups and 2 tbs. heavy cream – divided
  • 8 oz whipped topping
  • 6 tbs. Cocoa powder
  • 3 tbs. butter – softened, unsalted
  • 1 ½ cups powdered sugar
  • 2 boxes (3.4 oz) instant vanilla pudding
  • 1 box (15 oz) graham crackers or vanilla cookies – or more as needed
  • 2 tbs. canola oil
  • 2 tsp. vanilla extract



  1. Grease a 9×13-inch baking dish with cooking spray
  2. Combine 2 cups cream and pudding mix in a large bowl and set aside. 
  3. In a medium bowl whip whipped topping for about 2 minutes until light and fluffy. Slowly fold into the pudding mixture. 
  4. Line bottom of prepared baking dish with graham crackers or vanilla cookies and cover with ½ of the whipped topping mixture.
  5. Cover with another layer of crackers or cookies and top with remaining whipped mixture. Top final layer of whipped topping with remaining cookies. 
  6. Freeze until firm for at least 1 ½ hours. 
  7. Combine cocoa, remaining 2 tablespoons of cream, butter, oil, sugar, and vanilla in a medium bowl.  Stir until all mixed in and well combined. 
  8. Spread over the dessert and return to the freezer for at least 45 minutes or until firm.






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