Striped Delight Vintage Dessert Recipe 1985 Recipes

STRIPED DELIGHT VINTAGE DESSERT RECIPE (1985)

Steps:

• Combine graham cracker crumbs, 1/4 cup sugar and melted butter.
• Press firmly into bottom of 13- by 9-inch pan.
• Beat cream cheese with sugar and 2 tablespoons milk until smooth.
• Fold in half of the whipped topping.
• Spread over crust.
• Using 3-1/2 cups cold milk, prepare pudding as directed on package.
• Pour over cream cheese layer.
• Chill several hours or overnight.
• Spread remaining whipped topping over pudding.
• Garnish with grated chocolate or chopped nuts, if desired.

STRIPED DELIGHT

Steps:

• 1. Cream cheese should be set out until it's softened or you can do this by 30 second intervals in the microwave when you're ready to make the pie.
• 2. Start by beating the cream cheese until it's smooth, then add the powdered sugar, a little at a time, and beat until it's well mixed and smooth. Add 1/2 of the whipped topping and mix until all is completely combined. ***NOTE:Do not over-mix as this will deflate the whipped topping. Divide this mixture between the 2 graham cracker pie shells, smoothing it evenly.
• 3. In a bowl, mix the 2 boxes of pudding mix with the 3 cups of milk. When completely mixed, according to package directions, evenly divide into the 2 pie shells over the cream cheese mixture. This is the second layer of the pies.
• 4. The last layer is the rest of the whipped topping evenly divided between the 2 pies. Spread evenly and you can make pretty swirls on top or however you like it. Lastly, sprinkle on the chocolate sprinkles, but I prefer to make chocolate swirls with a veggie peeler and a chocolate bar, IF I HAPPEN TO HAVE A CHOCOLATE BAR ON HAND. I usually don't have though, so I keep chocolate sprinkles in the cupboard for this use.
• 5. Each pie makes 6 to 8 servings, depending on how large you cut the pieces. Refrigerate the pies to set, at least 3 to 4 hours before serving. *** NOTE: Any leftover pie MUST be refrigerated. ♥ Enjoy!♥

STRIPED DELIGHT

Steps:

• For Crust: combine graham cracker crumbs, sugar and butter.
• Press firmly into bottom of 13-by-9-inch pan.
• Chill 15 minutes.
• For Filling: Beat cream cheese, sugar and 2 tablespoons milk until smooth.
• Fold in 1 1/2 cups thawed whipped topping.
• Spread mixture over prepared crust.
• Prepare instant pudding and pie filling mixes as directed on package, using 3 1/2 cups milk.
• Pour over cream cheese layer.
• Chill several hours or overnight.
• Before serving, spread 1 1/2 cups thawed whipped topping over pudding.
• Note: A layer of chopped fruit that complements the pudding flavor can be placed on top of the crust before adding the cream cheese mixture.