Striped Delight dessert recipe: An easy & delicious classic from 1985

Classic Striped Delight dessert from 1985

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Super easy Striped Delight dessert is the perfect summer treat

This vintage chocolate delight with graham cracker crust recipe from the 80s features one dark layer of chocolate pudding between two white layers of a light and creamy cheesecake-like filling.

It’s one of several popular retro recipes that include both Jell-O pudding and Cool Whip (both products owned by Kraft).

With every bite, it’s a nostalgic journey back to the a dessert scene of the mid-80s that favored speed and convenience, without sacrificing the yumminess a sweet tooth craves.

With Jell-O Pudding, your next sweet temptation is just moments away.

Sinfully delicious. Delightfully simple.

Jell-O Pudding and Cool Whip combine with velvety cream cheese to create a sinfully delicious dessert that only takes 20 minutes to make. Thank heaven.

Striped Delight dessert recipe - the classic from 1985

Classic Striped Delight dessert from 1985

Striped Delight dessert

Yield: 1 cake
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 4 hours
Total Time: 4 hours 30 minutes


  • 1-1/2 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup melted butter
  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 2 tablespoon milk
  • 8 ounces Cool Whip whipped topping
  • 6 ounces Jello brand chocolate instant pudding
  • 3-1/2 cups cold milk
  • Nuts (optional)


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


Makes 12 to 15 servings

Alternatively, use 1 package (6-serving size) of instant pudding and 2-1/2 cups of milk for the pudding layer.

Variations: Try making Striped Delight in pistachio, lemon, and butterscotch flavors, too.

Need help with the crumb crust? See how to make a homemade graham cracker pie crust & other delicious crumb crusts like they did in the 50s, 60s & 70s

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Nutrition Information:
Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 312Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 32mgSodium: 192mgCarbohydrates: 30gFiber: 1gSugar: 21gProtein: 5g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

ALSO SEE: Get more great vintage dessert recipes made with pudding mix here! 

Vintage Striped Delight recipe card

Striped Delight

ALSO SEE: Dirt pie & dirt cups: Chocolate pudding desserts with Oreo crumbs that tasted better than they looked

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Comments on this story

7 Responses

  1. I made this. My kids loved it. I used sugar free pudding mix and it turned out fine, as in my kids could not tell. I made it the morning of and served for dinner so cannot say re freezing.

  2. Our family has been making this since the 80’s too. However, We do a pecan crust. 1 stick butter melted, 1 cup of flour, 1/4 cup sugar and chopped pecans!!! Bake in over 350 degrees until lightly browned – about 10 mins. Makes a huge difference. Love it and still make this all the time!!

    1. I was going to say the same thing regarding pecans in the crust. This has been a family favorite since I discovered it back in the late 80s while I was college. It was an expensive dessert to make that almost everyone loved.

  3. I’ve been making this since it first came out in the 80s. Everyone has always loved it. I like it because you can change it up any way you want with a cookie crust or different flavored puddings, but my kids won’t let me 🤣

  4. My mother used to make a version of this cake that was called “Jimmy Carter Cake” because the bottom crust in her recipe contained ground peanuts, and peanuts were sprinkled on top. She didn’t make it very often because to do it properly was very time consuming. We had a family friend who, while loving the cake, was a staunch Republican and took issue with its name. “It should be called Ronald Reagan Cake!” he would always say, to a lot of eye-rolling.

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