Take this vintage striped delight dessert to your next potluck. Everyone will be asking for the recipe!
We Made This 1985 Striped Delight Recipe—and It’s the Potluck Dessert of Our Dreams
Updated on Feb. 10, 2024
When it comes to dessert, there’s no right or wrong answer. Choosing to bake an elaborate cake or a homemade pie is a great choice for any occasion. Making cookies? Perfectly delicious! But when it comes to making dessert for a crowd, we like to go the simple route. And this vintage striped delight recipe is it!
This no-bake dessert uses a graham cracker crust paired with a tangy cream cheese filling, chocolate pudding, and fluffy whipped topping. That’s it! Just a few ingredients and you’ll have an impressive dessert to share with a group.
How to Make Striped Delight
This vintage treat is the dessert we’ve been searching for, and it comes together in a handful of easy steps. The hardest part is waiting for it to fully chill and set before digging in!
Ingredients
For the graham cracker crust:
- 1-1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup melted butter
For the filling and topping:
- 8 ounces cream cheese, softened
- 1/4 cup sugar
- 2 tablespoons milk
- 8 ounces whipped topping
- 6 ounces Jell-O chocolate instant pudding
- 3-1/2 cups cold milk
Editor’s Tip: If you’d prefer not to use store-bought whipped topping, make your own homemade whipped cream instead!
Directions
Step 1: Make the crust
Pour the graham cracker crumbs and sugar into a bowl. Melt the butter and pour it into the bowl. Mix with a fork until the mixture comes together. Firmly press the graham cracker crumbs into the bottom of a 13×9-inch dish to form the crust. Place the dish in the freezer to set.
Step 2: Make the cream cheese layer
Add the cream cheese and sugar into a bowl. Beat with a hand mixer and then mix in the milk until smooth. Fold in half of the whipped topping.
Step 3: Spread the cream cheese and chocolate layers
Remove the crust from the freezer and spread the cream cheese layer over top. Prepare the pudding mix by whisking it with the cold milk. Pour and spread the pudding mixture on top of the cream cheese layer before the pudding fully sets. Chill the dessert for at least four hours.
Step 4: Add the whipped topping and serve
Just before serving, remove the dish from the fridge and spread the remaining whipped topping over top. Garnish with shaved chocolate and serve cold.
Here’s What I Thought
I’m traditionally not a fan of no-bake desserts. I love to whip up a multi-layered cake or a batch of made-from-scratch cinnamon rolls. Baking is a labor of love for me, and I prefer the texture of a moist cake with a great crumb or a delicate pastry as opposed to a cold treat. But this striped delight recipe? It has changed my mind.
Every single bite is rich, creamy and delicious. It’s packed with flavor and there’s such a great play in texture between the crust and creamy layers. The graham cracker crust is flavorful, which is the ideal base for the tangy cream cheese layer. Next up, who doesn’t love chocolate pudding? Then it’s all finished off with additional whipped topping.
While the original recipe from 1985 doesn’t require it, I chose to pop my graham cracker crust in the freezer to be sure it set. I also plan to use homemade whipped cream the next time I make it, rather than store-bought topping. And the key to clean slices? Be sure the dessert is fully set, or freeze it for 30 minutes before serving. Wiping your knife between each cut will help to keep the striking layers intact, making each slice you serve that much more impressive.
Our Favorite Vintage Potluck Desserts
Grandma Pruit’s Vinegar PieThis historic pie has been in our family for many generations and is always served at our get-togethers.—Suzette Pruit, Houston, Texas
Chocolate Maple BarsMy family runs a maple syrup operation, and I'm always looking for new ways to incorporate maple syrup into my cooking and baking. These bars are delicious! —Cathy Schumacher, Alto, Michigan
Spiced Pineapple Upside-Down CakeI often bake this beautiful cake in my large cast-iron skillet and turn it out
onto a pizza pan. —Jennifer Sergesketter, Newburgh, Indiana
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Maple Walnut CakeThis maple-flavored cake with candied walnuts honors beloved my grandpa, who made maple syrup when I was a child. It honors his memory and has proven to be a favorite with family and friends throughout the years. —Lori Fee, Middlesex, New York
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Irresistible Coconut Cream PieMy husband and I grow 500 acres of wheat on the farm his family homesteaded in 1889. I grind my own flour and love to use it in this recipe. The easy pat-in crust has a rich grain flavor. It’s irresistible filled with old-fashioned coconut cream and topped with a fluffy meringue. —Roberta Foster, Kingfisher, Oklahoma
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Shoofly PieShoofly pie is a classic Pennsylvania Dutch dessert with a sweet, gooey filling and a crunchy brown sugar topping.
Spiced Devil's Food CakeOne of my mom's friends gave her this recipe when I was a child, and it has been a family favorite ever since. When your chocolate sweet tooth acts up, this really hits the spot! —Linda Yeamans, Ashland, Oregon
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Banana Bread PuddingWarm and indulgent, this banana bread pudding makes a wonderful main dish for a weekend brunch or a family breakfast.
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