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Celebrating the Joy of Living & Home Making ~

Baking, Cooking, Decorating, Tea Time, and taking Inspiration from those I love and the world around me...

A sharing of my heart and my home from a Christian perspective

...with a wee bit of whimsy added.

Wednesday, 18 March 2015

Striped Delight Dessert Recipe

Striped Delight

Hello my dear friends. I hope you are all having a wonderful week. We are having yet another snow storm as I write this; the second one this week.
Spring sure seems a long way off in this part of the world!

If you are looking for this week's tea party, it is below this post.

Some of you ladies asked for my Striped Delight dessert which I made for my tea party this week. 
I cannot remember where I found this recipe, probably in an old magazine.

I had made a shortbread bottom for it but the recipe called for a graham crumb bottom. I will share the graham crust first and then my own shortbread crust. It is your choice which one you would like to use. I prefer the shortbread myself.

Graham Cracker Crumb Crust

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter
Combine graham cracker crumbs, sugar, and melted butter. Press firmly into a 13x9 inch pan.

Shortbread Crust 

1 cup butter, softened
4 TBSP icing sugar
2 cups flour
Cream together butter and icing sugar. Beat in flour until blended. Dump mixture into the bottom of a 13x9 inch pan and using a sheet of plastic wrap, press into the pan until flat and even. 

Bake at 350 for 20-25 minutes. Don't allow it to brown too much. You are looking for a golden colour. Cool.


8 oz pkg Philly cream cheese, softened
1/4 cup sugar
2 TBSP milk
1 container small Cool Whip, thawed {I used the large one because I like lots of whipped topping.}
2 pkgs {4 serving size} Jello instant pudding 
3-1/2 cups cold milk.

NOTE: You may use chocolate, butterscotch, lemon, or pistachio instant pudding. I used the pistachio for St Patrick's Day.

Beat cream cheese with sugar and 2 TBSP milk until smooth.

Fold in half the Cool Whip if using the small container and spread over the crust.

Refrigerate while making the pudding layer.
Using 3-1/2 cups cold milk, prepare pudding according to directions on package.

Pour over the cream cheese layer.
Chill over night or for several hours. 

Spread remaining Cool Whip over pudding and garnish if you wish. Makes 12-15 servings.

NOTE: You may use 1 package {6 serving size} pudding mix and 2-1/2 cups cold milk. Enjoy!

Enjoy with a nice hot beverage. This recipe makes enough for a pot luck or dinner with your family and friends.

My hubby loves this dessert and I hope you will too. Have a lovely rest of the week everyone and thank you for your visit.

Sharing from my heart~ Sandi 


  1. Ooooo...that looks like something I could sink my teeth into right now. Yum!


  2. Looks YUMMY ! Similar to the Phony French Pastry I make only I use unsalted crackers on each layer with the jello and Cool whip then top it off with blueberry pie filling lol ! I will try this recipe of yours soon with the graham cracker instead . Thanks for sharing , Have a good week !

  3. awww, i love your cake!!!!! have a nice evening!!! angie from germany

  4. You inspired me the other day, Sandi, and I made a very similar version for my St. Paddy's Day dessert for last night's dinner. Thank you! I'll be sharing mine at next week's tea party. Love and hugs sent to you.

  5. Looks absolutely wonderful. Thank you for sharing and posting the recipe!

  6. I'm with everyone else - looks incredible!

  7. Hi Sandi,
    this looks fantastic. Thank you for sharing the recipe.
    Best greetings, Johanna

  8. Looks yummy. I'm glad you posted the shortbread recipe, too. Alpha Hubby likes graham cracker but I love shortbread!

  9. Looks lovely looking forward to trying this happy Spring with love Janice

  10. This brings back such good memories! I remember when someone in the family first made it and yes it was pistachio! I like that flavor and chocolate but I sure haven't made it in ages and ages!

  11. Hi dear lady,
    It's been awhile since I commented on your post. I'm sorry to hear you are getting hit with snow again. It's very warm where we are in SW Florida. Too hot for me already. The dessert you made looks wonderful! You explained it beautifully! Take care. 😊

  12. Hi Sandi, oh, your hubby is one lucky guy! Your desserts are so amazing and yummy. I am always fascinated with what you come up with for our delight. I am trying to get some weight off so I just slobber over your lovely pix. I hope all is well in your world. I can't imagine how you survive your winters. We have had spring most of our winter this year...very odd. We are going to have problems this summer.
    I think of you often.

  13. Hi Sandi , Great recipe .....I am sure to make it for the Easter dessert table but I will use a yellow jello I think and perhaps add a few drops of yellow coloring so it stands out you think that might work?
    I am loving your blog's a delight ...thanks so much ...Janet of

  14. My granddaughter (age 11) made one of these (lemon flavor pudding and with a shortbread crust) for our church potluck lunch today. It went over very well! I had never thought of making it with pistachio pudding, but it sure is pretty for St. Patrick's Day. Thanks for sharing.

  15. Oh, yum! Another recipe to file away for next year's St. Patrick's Day celebrations!


I am delighted to have you visit me and I read every comment. Please forgive me for not being able to visit you all as there are so many of you lovely bloggy friends now. I will visit as much as possible. I wish you a day filled with JOY!

Also, due to the amount of spam I've been getting, I have had to set Comment Moderation. ~ Sandi