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
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
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Grandma Pruit's Vinegar Pie
This historic pie has been in our family for many generations and is always served at our get-togethers.—Suzette Pruit, Houston, Texas
Chocolate Maple Bars
My 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
Tillie's Ginger Crumb Cake
This recipe goes back at least as far as my grandmother, who was born in the early 1900s. Our sons and I enjoy eating it in a bowl with milk poured on it—much to the dismay of my husband, who prefers it plain! —Kathy Nienow Clark, Byron, Michigan
Spiced Pineapple Upside-Down Cake
I often bake this beautiful cake in my large cast-iron skillet and turn it out onto a pizza pan. —Jennifer Sergesketter, Newburgh, Indiana
Lemon Bars
These easy lemon bars are a delightful recipe from my mother's file. I've been serving it for many years. This easy lemon bar recipe has a wonderful tangy flavor, and they're always a hit. The color and shape make them a nice addition to a platter of cookies. —Etta Soucy, Mesa, Arizona
Grandma's Carrot Cake
My grandma was very special to me. She had a big country kitchen that was full of wonderful aromas any time we visited. This was one of her prized cake recipes, and it continues to be a favorite from generation to generation. —Denise Strasz, Detroit, Michigan
Orange Buttermilk Cupcakes
Simple and delicious, this is our all-time favorite low-fat dessert. You'll be surprised how well the citrus flavor comes through in every bite.
Frosted Oatmeal Cookies
A woman in my small Iowa hometown sold these cookies. When my grandmother asked her for the recipe, the woman agreed to give it to her if she promised not to make them until the woman was too old to sell them. Grandmother kept her promise, and this special recipe has been a family favorite for years. —B. Capper-Eckstein, Osseo, Minnesota
Milk Cake
This is a simple recipe—and especially easy in a well-seasoned cast-iron skillet. The result is a deliciously light, airy cake. —Suzanne Coelman, Rabun Gap, Georgia
Chocolate Malt Cheesecake
My mother-in-law loved chocolate malts—and cheesecakes, too. Can you guess who passed this recipe on to me? Sometimes, I substitute pretzel crumbs for the graham cracker crumbs. They make a surprisingly good crust! —Anita Moffett, Rewey, Wisconsin
Coconut Washboards
This simple yet satisfying coconut cookie recipe has been around for generations. Pressing a fork into the top gives the look of an old-fashioned washboard. —Tommie Sue Shaw, McAlester, Oklahoma
Old-Fashioned Chocolate Pudding
One of the nice things about this easy pudding is you don't have to stand and stir it. It's a must for my family year-round! I also make it into a pie with a graham cracker crust that our grandchildren love. —Amber Sampson, Somonauk, Illinois
Old-Fashioned Scalloped Pineapple
My deliciously different dressing goes well with turkey or ham. It's also good for dessert with a little cream poured over the top! —Nancy Brown, Dahinda, Illinois
Chocolate Buttermilk Squares
Every time I take these squares to a potluck, my pan comes back clean. At home, they vanish as fast as I make them. —Clarice Baker, Stromsburg, Nebraska
Amish Sugar Cookies
These easy-to-make, old-fashioned sugar cookies simply melt in your mouth! I've passed this recipe around to many friends. After I gave it to my sister, she entered the cookies in a local fair and won best of show. —Sylvia Ford, Kennett, Missouri
Apple Pie
I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested, "Maybe a slice of my homemade apple pie will make you feel better." One bite, and Grandma was right. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need. —Maggie Greene, Granite Falls, Washington
Sour Cream Pound Cake
Because I'm our town's postmaster, I can bake only in my spare time. I especially like this sour cream pound cake recipe. It tastes amazing as is, or tuck it under ice cream and chocolate syrup like a hot fudge sundae! —Karen Conrad, East Troy, Wisconsin
Memaw's Banana Pudding
Creamy and rich, this homemade banana pudding recipe is so easy. Layer it in a trifle bowl for a pretty presentation. —Ruth Kizer, Oklahoma City, Oklahoma
Buttermilk Pound Cake
Now that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped—once people taste it, they won't go back to their other recipes with buttermilk. —Gracie Hanchey, De Ridder, Louisiana
Sugar Cream Pie
I absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it "Hoosier" sugar cream pie. —Laura Kipper, Westfield, Indiana
Lemon Chiffon Cake
This moist, airy lemon chiffon cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, but whenever I make this dessert my family is thrilled! —Trisha Kammers, Clarkston, Washington
White Texas Sheet Cake
This cake gets better the longer it sits, so I try to make it a day ahead. My mother-in-law introduced this deliciously rich sheet cake to me. With its creamy frosting and light almond flavor, no one can stop at just one piece! —Joanie Ward, Brownsburg, Indiana
Fudge Nut Brownies
There's no brownie recipe or mix I've ever tried that's better than this! And it's so easy—you can mix it in one bowl in just a few minutes. My husband's grandmother passed the recipe on; now our son makes these brownies for after-school snacks. —Becky Albright, Norwalk, Ohio
Buttermilk Cake with Caramel Icing
This fabulous cake and caramel frosting are so tender, it melts in your mouth. It's been a family favorite since the '70s and it goes over really well at church potluck meals. —Anna Jean Allen, West Liberty, Kentucky
Cookie Jar Gingersnaps
My grandma kept two cookie jars in her pantry. One of the jars, which I now have, always had these crisp and chewy gingersnaps in it. They're still my favorite cookie recipe. My daughter, Becky, used this recipe for a 4-H fair and won a blue ribbon. —Deb Handy, Pomona, Kansas
Butter Pecan Layer Cake
Pecans and butter give this cake the same irresistible flavor as the popular butter pecan ice cream flavor. —Becky Miller, Tallahassee, Florida
Date Oatmeal Bars
In no time at all, these bars will be ready for your family. They'll be surprised at how light and tasty the treats are. —Helen Cluts, Eden Prairie, Minnesota
Sour Cream-Lemon Pie
I first tasted this pie at a local restaurant and hunted around until I found a similar recipe—now it's my husband's favorite. —Martha Sorensen, Fallon, Nevada
Best Red Velvet Cake
It's just not Christmas at our house until this festive cake appears. This is different from other red velvet cake recipes I’ve had; the icing is as light as snow. —Kathryn Davison, Charlotte, North Carolina
Mom's Buttermilk Cookies
I treasure my mother’s recipe for these comforting cookie pillows. The tender treats are topped with thick frosting and a sprinkling of chopped walnuts. —Jane Darling, Simi Valley, California
Buttermilk Pecan Pie
This is the treasured "golden oldie" that my grandmother made so often whenever we'd come to visit. Grandma grew her own pecans, and we never tired of cracking them and picking out the meat when we knew we'd be treated to her special pie! —Mildred Sherrer, Fort Worth, Texas
Maple Walnut Cake
This 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
Turtle Praline Tart
This rich dessert is my own creation, and I'm very proud of it. It's easy enough to make for everyday meals but special enough to serve guests or take to a potluck. —Kathy Specht, Clinton, Montana
Chewy Pecan Pie Bars
This treat is one of my husband's favorites. I've been making these bars for many years, and we still can't get enough. I never mind making this recipe—it's about as easy as baking can be! —Judy Taylor, Shreveport, Louisiana
Caramel Pecan Cheesecake
I created this creamy cheesecake using two of my favorites—caramel and pecans. It is a stunning cake and rivals any I've tasted. —Deidre Sizer, Cedarville, Ohio
Iced Orange Cookies
I usually make these bite-size orange cookies at Christmastime, when oranges in Florida are plentiful, but they're delicious any time of year. Every time I sniff their wonderful aroma, I remember my grandmother, who shared the recipe. —Lori DiPietro, New Port Richey, Florida
Vanilla Cream Puff Dessert
Inspired by classic cream puffs, this recipe is a wonderful treat. I've served it at Cub Scout banquets, birthday parties and holidays. I'm a regular baker, and this dessert is one of my all-time favorites. —Denise Wahl, Homer Glen, Illinois
Chocolate Almond Cake
Fluffy white homemade frosting tops this rich chocolate almond cake. Sliced toasted almonds on top add a little crunch. —Sherri Gentry, Dallas, Oregon
Marvelous Marble Cake
Pound cake and chocolate make the best marble cake. — Ellen Riley, Birmingham, Alabama
Cranberry Nut Swirls
This recipe originated with my sister-in-law. It gets used a lot over the holidays when we want to pull a fast one on the guys in our family. They claim they don't like cranberries in any shape or form, but everyone enjoys these. —Carla Hodenfield, Ray, North Dakota
Orange Chocolate Ricotta Pie
A traditional Italian dessert served during the holidays and for special occasions, this pie features the classic pairing of orange and chocolate. The result is rich and tangy—a perfect finale to a Mediterranean-style dinner. —Trisha Kruse, Eagle, Idaho
Chocolate Almond Silk Pie
This pie recipe is one I clipped years ago that became a big hit with my husband and three daughters. I've been baking since I was 9 years old. Back then, my friends and I would get together on Saturdays to bake chocolate chip cookies—but we liked the dough so much we ate lots of it raw! Of all the cooking I do today, I think I still enjoy baking best. —Diane Larson, Roland, Iowa
Apple Pandowdy
This apple pandowdy, which comes from a very old cookbook, is tangy and delicious. —Doreen Lindquist, Thompson, Manitoba
Rhubarb Upside-Down Cake
I’ve baked this cake every spring for many years, and my family loves it! Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! —Helen Breman, Mattydale, New York
Cream Cheese-Pineapple Pie
I've made this pie many times for friends, relatives, guests, church suppers and bazaars, and I'm always getting requests for the recipe. I've lived on farms all my life—we used to have a potato farm on Long Island, and now my son farms his own land and manages mine here in Delaware, growing soybeans and wheat. —Elizabeth Brown, Clayton, Delaware
Black Walnut Cookies
Black walnuts, which have a more distinctive flavor than traditional English walnuts, have a short shelf life. It's best to store them in the freezer. —Doug Black, Conover, North Carolina
Banana Split Dessert
Here's a mouthwatering make-ahead dessert that looks scrumptious and tastes as good as it looks! —Elmer Thorsheim, Radcliffe, Iowa
Sweet Potato Cheesecake Bars
Your whole house will be filled with the aroma of pumpkin spice when you bake these wonderful sweet potato cheesecake bars. They look complicated but are so easy, you can whip up a batch anytime. —Nancy Whitford, Edwards, New York
Grandma's Strawberry Shortcake
Here's a family-sized version of my grandma's summertime dessert. I can still taste the sweet juicy berries she piled over warm biscuits and topped with a huge dollop of fresh whipped cream. My father added even more indulgence to his serving by first buttering his biscuits. —Shirley Joan Helfenbein, Lapeer, Michigan
Chocolate Pound Cake
You'll find that this cake goes well with ice cream, but it's also delicate enough to serve in small pieces with tea. —Ann Perry, Sierra Vista, Arizona
Cranberry-Orange Crumb Tart
After my sister took the family to the local cranberry festival, my mom bet me that I couldn't make a holiday pie out of cranberries and oranges. Considering the pie was gone before the holidays arrived, I think I won! —Heather Cunningham, Whitman, Massachusetts
Roasted Banana & Pecan Cheesecake
We always keep bananas on hand, but with just two of us in the house, they usually ripen faster than we can eat them. That makes them perfect for roasting and baking into this cheesecake with a nutty crust. —Patricia Harmon, Baden, Pennsylvania
Glazed Chocolate Angel Food Cake
A drizzling of rich chocolate glaze lends an elegant touch and will keep guests wanting more. With only 3g of fat per slice, this is one treat you'll want to see year after year! —Mary Relyea, Canastota, New York
Old-World Ricotta Cheesecake
I reconstructed this dessert based on an old recipe that had been in the family for years but was never written down. The subtle cinnamon flavor of the zwieback crust reminds me of the cheesecake I enjoyed as a child, but substitute other crumbs if you like. —Mary Beth Jung, Hendersonville, North Carolina
Shoofly Pie
My grandmother made the best shoofly pie in the tradition of the Pennsylvania Dutch. Shoofly pie is to the Pennsylvania Dutch as pecan pie is to a Southerner. —Mark Morgan, Waterford, Wisconsin
Spiced Devil's Food Cake
One 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
Honey Pear Cheesecake
We grow pear trees, so I’m always dabbling in pear desserts. In this cheesecake, I sometimes add ¼ cup crystalized ginger for zing. —Nancy Zimmerman, Cape May Court House, New Jersey
Banana Bread Pudding
When I visited my grandmother in summer, I always looked forward to the comforting banana bread pudding she'd make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this pudding is a real homespun dessert. Now I make it for my grandchildren. —Mary Detweiler, Middlefield, Ohio
Aunt Murna's Jam Cake
I remember Aunt Murna telling me that she created her jam cake recipe as a young girl. She made improvements over the years, such as soaking the raisins in crushed pineapple. This cake is a favorite at our annual family reunions. —Mrs. Eddie Robinson, Lawrenceburg, Kentucky
Sweet Potato-Gingerbread Meringue Pie
This delicious pie showcases gingerbread flavor in the meringue instead of the crust. Baking it on the bottom rack gets the crust nice and crisp without parbaking it. —Shannon Norris, Cudahy, Wisconsin
Apple and Squash Crisp
Someone brought this crisp to a parish dinner at my church. I asked for the recipe, and now I take this yummy dessert to every potluck I attend. —Therese Butler, Ijamsville, Maryland
Caramel Creme Brulee
This recipe comes out perfect every time and it's always a crowd-pleaser! A torch works best to get the sugar caramelized while keeping the rest of the custard cool. You may want to use more sugar to create a thicker, more even crust on top. —Jenna Fleming, Lowville, New York
Great-Grandma's Oatmeal Cookies
Not only is this recipe a favorite of my husband's, it's extra special to me because it goes back to my great-grandmother. For holidays, we like to sprinkle on colored sugar for a festive touch. —Mary Ann Konechne, Kimball, South Dakota
Fig & Almond Cookies
In our family, holiday cookies—like these nutty fig ones—are a big deal. I'm so proud to be passing on this Italian tradition to my two boys. —Angela Lemoine, Howell, New Jersey
Cherry Coconut Treats
My great-grandmother created this recipe more than 100 years ago, so these tasty bites have appeared at many family parties. If you're preparing these for the holidays, make them festive by using both red and green maraschino cherries. —Anne Mullen, Windsor, Ontario
Buttermilk Lemon Meringue Pie
For lemon lovers everywhere, this wonderful pie with a little extra tang beats the usual lemon meringue every time, no contest. Compliments roll in whenever I serve it. —Ellen Riley, Murfreesboro, Tennessee
Baki's Old-World Cookies
My uncles have always called these "cupcake cookies" because of the unique, pretty way they're baked. My maternal grandmother mixed many batches. —Marilyn Louise Riggenbach, Ravenna, Ohio
Figgy Apple Brie Tart
Our holiday gatherings often included baked Brie. I transformed it into a dessert that’s savory and sweet. It makes a wonderful appetizer, too. —Kristie Schley, Severna Park, Maryland
Gingery Pumpkin Pie
My birthday is in late November so my mom often morphed the Thanksgiving pumpkin pie into my birthday "cake" and had all the family sing for me. This is an update on her recipe, adding lots more of our mutual favorite ingredient, ginger. The pie's best after it's nice and chilled. Birthday candles optional. —Emily Tyra, Milwaukee, Wisconsin
Cranberry-Orange Bars
My mother has had this recipe for years. I love it! These bars make great snacks, but can also be served for dessert. —Margaret Adelman, Bellingham, Minnesota
Raisin Pecan Pie
I remember my Grandmother Voltie and Great-Aunt Ophelia making this southern-style pie for Thanksgiving. It was always one of the many cakes and pies lined up for dessert. —Angie Price, Bradford, Tennessee
Grandma Pietz's Cranberry Cake Pudding
For generations, our family has handed down this cake recipe starring cranberries. Simple and unusual, it remains a treasured family heirloom. —Lisa Potter, Camp Douglas, Wisconsin
Pear Cake with Sour Cream Topping
This is a great way to combine bread and fruit for an all-in-one breakfast. The cake is very tasty and the unique topping is simply delicious.
Blackberry Peekaboo Cookies
My grandmother bakes this recipe every year for the holidays. She uses homemade blackberry jam that she makes fresh every summer. These cookies are so delicious! —Jacquie Franklin, Hot Springs, Montana
Mom's Best Pumpkin Cheesecake
Swirls of pumpkin don't just turn this fall cheesecake into a showstopper—they also make it even more delicious! —Jami Geittmann, Greendale, Wisconsin
Bread Pudding with Homemade Caramel Sauce
My famous bread pudding is a sweet way to make use of the day-old dinner rolls that didn’t get gobbled up at Thanksgiving. The combination of the soft pudding with the sweet, velvety smooth sauce is a match made in heaven. —Anita Geoghagan, Woodstock, Georgia
Buttermilk Pie with Pecans
Branch out from the usual pecan pie with a creamy-crunchy version that comes out of the oven golden brown. Big slices are even better with a dollop of whipped cream.—Kathy Harding, Richmond, Missouri
Icebox Cookie Cheesecake
Cookie lovers will come back for seconds when you serve this tempting treat. —Perlene Hoekema, Lynden, Washington
Rich and Creamy Tiramisu
Tiramisu is Italian for “pick-me-up,” and this one is definitely true to its name! My version of the classic Tuscan trifle has both coffee and espresso for layers of java flavor. —Lauren Knoelke, Milwaukee, WisconsinThe post We Made This 1985 Striped Delight Recipe—and It’s the Potluck Dessert of Our Dreams appeared first on Taste of Home.
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