This Neapolitan Puppy Chow is one of those sweet treats that disappears almost as fast as you make it. It’s crunchy, chocolatey, fruity, and creamy all in one bite. If you love classic Muddy Buddies, this is like the extra fun version. Inspired by the classic Neapolitan ice cream, it’s got chocolate, strawberry, and vanilla layers that each bring their own magic.
Why I Love This Recipe
I started making this recipe when I needed something fast and fun to bring to a backyard game night. Everyone was asking for the recipe within minutes. It’s nostalgic, easy to make, and crazy addictive.
- Tastes just like Neapolitan ice cream but crunchy
- Easy to make in under 30 minutes
- No baking required
- Great for sharing and storing
- You can totally get creative with mix-ins
What You’ll Need
- 9 cups rice Chex cereal, divided into 3 bowls (3 cups each)
- 1/2 cup semisweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup freeze-dried strawberries
- 1 tbsp strawberry gelatin powder (like Jell-O)
- 1/2 cup powdered sugar per flavor (1.5 cups total)
- 3 tbsp butter, divided
- 1/4 tsp vanilla extract
Pro Tips
- Use three separate bowls for each cereal batch to keep flavors from mixing.
- A zip-top bag works better than a bowl for coating the cereal evenly in powdered sugar.
- If your chocolate is too thick, stir in a tiny bit of coconut oil to smooth it out.
- Don’t skip the freeze-dried strawberries—they make the strawberry layer pop.
- Let everything cool fully before combining the layers or it’ll clump together.
Tools Required
- 3 medium mixing bowls
- 3 gallon-size zip-top bags
- Microwave-safe bowls (3)
- Spoon or spatula
- Food processor or blender (for strawberries)
- Measuring cups and spoons
Substitutions and Variations
- Use cocoa powder instead of chocolate chips for a more intense chocolate flavor.
- Swap freeze-dried raspberries or blueberries for a fun twist.
- Use almond extract instead of vanilla for a different take on the vanilla layer.
- Make it dairy-free with vegan butter and dairy-free chocolate chips.
Make Ahead Tips
- You can make this up to 3 days ahead—just store in an airtight container at room temperature.
- Do not refrigerate; it’ll make the cereal soggy.
- Keep the layers separate until just before serving for best texture.
Cooking Instructions
Step 1: Crush the Strawberries
Add 1/2 cup freeze-dried strawberries to a food processor and pulse until finely powdered.
Step 2: Make the Strawberry Coating
In a microwave-safe bowl, combine 1/2 cup white chocolate chips and 1 tbsp butter. Microwave in 20-second intervals until melted, stirring between each. Stir in 1 tbsp strawberry gelatin powder and the crushed strawberries until smooth.
Step 3: Coat Strawberry Chex
Pour the melted strawberry mixture over 3 cups of rice Chex in a mixing bowl. Stir gently to coat.
Step 4: Powder Strawberry Layer
Transfer coated cereal to a zip-top bag with 1/2 cup powdered sugar. Seal and shake until evenly coated.
Step 5: Make the Chocolate Coating
In another microwave-safe bowl, melt 1/2 cup semisweet chocolate chips and 1 tbsp butter in 20-second bursts, stirring until smooth.
Step 6: Coat Chocolate Chex
Pour chocolate mixture over another 3 cups of rice Chex in a mixing bowl. Stir gently until evenly coated.
Step 7: Powder Chocolate Layer
Transfer to a zip-top bag with 1/2 cup powdered sugar. Shake well to coat.
Step 8: Make the Vanilla Coating
Melt 1/2 cup white chocolate chips with 1 tbsp butter. Stir in 1/4 tsp vanilla extract until smooth.
Step 9: Coat Vanilla Chex
Pour mixture over remaining 3 cups rice Chex. Stir gently to coat.
Step 10: Powder Vanilla Layer
Add coated cereal to zip-top bag with 1/2 cup powdered sugar. Shake until evenly coated.
Step 11: Combine and Serve
Once all layers are cool, combine them in a large bowl. Gently toss to mix the strawberry, chocolate, and vanilla layers. Serve in a round bowl.
Leftovers and Storage
Store in an airtight container at room temp for up to 5 days. Don’t refrigerate—it’ll make it soggy. You can freeze it for up to a month if needed. Just let it come to room temp before eating.
Why This Recipe Works (Quick Science)
The chocolate, butter, and powdered sugar form a shell around the cereal, locking in crunch and flavor. Freeze-dried fruit adds intense flavor without moisture, which is key to keeping the snack crispy.
Common Mistakes
- Overheating the chocolate—it’ll seize up. Melt in short bursts and stir often.
- Not coating the cereal quickly—work fast while it’s warm so it spreads evenly.
- Combining the layers before they’re cool—they’ll stick together in one big clump.
What to Serve With
- A tall glass of milk
- Hot cocoa for a cozy night
- Add to a dessert board with cookies and pretzels
- Great with coffee or iced latte for a sweet treat
FAQ
Can I use corn Chex instead of rice?
Yep! It’ll still work and taste great.
Can I double the recipe?
Absolutely—just use a bigger bowl to mix everything at the end.
Is this gluten-free?
Yes, as long as you use gluten-free labeled Chex and chocolate.
Can I make this dairy-free?
Yes—just use dairy-free chocolate and butter alternatives.
Can I skip the gelatin?
You can, but it helps give that true strawberry flavor and color.
