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Vintage holiday desserts: Scrumptious apple crunch cake, pumpkin cream pie delight & luscious pecan pie recipes (1985)

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Vintage holiday desserts Scrumptious apple crunch cake, pumpkin cream pie delight luscious pecan pie recipes

Apple crunch cake, Pumpkin cream pie, Pecan pie recipes 1985 (3)

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

Apple crunch cake, Pumpkin cream pie, Pecan pie recipes 1985 (2)

Scrumptious apple crunch cake

Ingredients

3 eggs
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

Directions

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.

Serves 9

Apple pie dump cake recipe & vintage dump cake how-tos


Pumpkin cream pie delight recipe (no-bake dessert)

Ingredients

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

Directions

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

Two no-bake pumpkin pie recipes, ’50s-style: Heavenly pie & Celestial pie


Perfectly luscious pecan pie recipe

Ingredients

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

Directions

In large bowl, stir together first 5 ingredients until well blended. Stir in pecan halves. Pour into pastry shell.

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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.

Serves 8

A baker’s dozen delightfully delicious vintage pecan pie recipes

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