Vintage holiday desserts: Apple crunch cake, pumpkin cream pie & luscious pecan pie
Perfect for procrastinators — the prep time for these treats is anywhere from 6-15 minutes! These three super-easy and quick-to-make holiday desserts from 1985 are just what you need, even today, for your festive celebrations and gatherings.
Delicious homemade holiday desserts
It’s as easy as pie. It’s a piece of cake.
- Scrumptious Apple Crunch Cake
- Pumpkin Cream Pie Delight
- Perfectly Luscious Pecan Pie
Planters, Cool Whip & Karo
Holiday desserts: Scrumptious apple crunch cake
3-1/2 cups thawed whipped topping (like Cool Whip)
2 cups graham cracker crumbs
1-1/2 cups peeled, coarsely chopped apple
1/2 cup Karo light or dark corn syrup
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1-1/3 cups walnut pieces
1 tbsp. margarine or butter, softened
Grease 9x9x2″ baking pan. In large bowl, beat eggs with fork. Gently fold in next 3 ingredients, 1/4 cup of the corn syrup, cinnamon and nutmeg until blended. Spread evenly in pan.
Mix remaining corn syrup, walnut pieces and butter. Spoon evenly over batter.
Bake in 350 degree oven 45 minutes, or until cake springs back when lightly touched. Cool in pan.
No bake holiday desserts: Pumpkin cream pie delight recipe
1 cup canned pumpkin
2/3 cup Karo light or dark corn syrup
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/2 cup coarsely-chopped Planters walnuts or pecans
3-1/2 cup thawed Birds Eye Cool Whip Whipped Topping
1 (9-inch) prepared graham cracker crust
In large bowl, stir together first 6 ingredients. Fold in whipped topping. Turn into crust.
Cover; freeze 3 to 4 hours or until firm. Before serving, let stand 15 minutes at room temperature.
Makes 8 servings
Holiday desserts: Perfectly luscious pecan pie recipe
3 eggs, slightly beaten
1 cup Karo light or dark corn syrup
1 cup sugar
2 tablespoons butter or margarine, melted
1 tsp. vanilla
1-1/2 cups Planters pecan halves
1 unbaked (9-inch) pastry shell
Birds Eye Cool Whip Whipped Topping, thawed
In large bowl, stir together first 5 ingredients until well blended. Stir in pecan halves. Pour into pastry shell.
Bake in 350 degree oven 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.
Cool. Serve with whipped topping.
Also see: A baker’s dozen delightfully delicious vintage pecan pie recipes