We Made This 1985 Striped Delight Recipe—and It’s the Potluck Dessert of Our Dreams

Take this vintage striped delight dessert to your next potluck. Everyone will be asking for the recipe!

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 definitely 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

1985 Striped Delight Recipe ingredientsMolly Allen for Taste of Home

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

1985 Striped Delight Dessert crustMolly Allen for Taste of Home

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

1985 Striped Delight Dessert cream cheeseMolly Allen for Taste of Home

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

1985 Striped Delight Dessert cream cheese layerMolly Allen for Taste of Home

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

1985 Striped Delight Dessert cream cheese and chocolate layersMolly Allen for Taste of Home

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

1985 Striped Delight Dessert Molly Allen for Taste of Home

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.

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Molly Allen
Molly Allen is a previous bakery owner and former event planner. Now, a freelance writer and editor focused on food and beverage, lifestyle, travel and parties, she brings her years of experience and industry knowledge to readers across a variety of platforms.