The 1985 Striped Delight is all about the layers; each layer brings a new flavor and sensation to the dessert that your taste buds will love. The first is the crumbly, buttery graham cracker crust for a satisfying crunch. The second is the tangy, creamy cream cheese filling. The third is the chocolatey, rich pudding. And on top, a band of fluffy whipped topping and shaved chocolate. 1985 Striped Delight impresses visually with its clean bands and taste-wise by being a gorgeous collection of flavors. It's a treat of a different delicious stripe!
IngredientsFor the graham cracker crust: • 1 1/2 cups graham cracker, crushed into crumbs • 1/4 cup sugar • 1/3 cup butter, melted and cooled For the filling and topping: • 8 ounces cream cheese, softened • 1/4 cup sugar • 2 tablespoons plus 3 1/2 cups milk, cold and divided • 8 ounces whipped topping, divided • 12 ounces of chocolate instant pudding mix • chocolate, optional, shaved, for topping
Pour the graham crumbs and 1/4 cup sugar into a bowl.
Add the melted butter and mix with a fork until the mixture comes together. It should resemble wet sand.
Firmly press the graham cracker mixture into the bottom of a 9x13-inch baking dish to form a crust.
Place the crust into the freezer to set for at least 30 minutes.
Add the cream cheese and the remaining sugar together in a bowl.
With a hand mixer, beat the cream cheese and sugar together.
Add in 2 tablespoons milk and mix until smooth.
Fold in 1/2 of the whipped topping.
Transfer the crust from the freezer.
Spread the cream cheese layer over the top of the crust.
Mix the pudding mix with the remaining cold milk.
Pour and spread the pudding mixture on top of the cream cheese layer before the pudding fully sets.
Chill the dessert for at least 4 hours, freezing for the last 1 hour before serving.
Top the dessert with the remaining whipped topping. Garnish with shaved chocolate.