Best Striped Delight Recipes

STRIPED DELIGHT

Steps:

• For Crust: combine graham cracker crumbs, sugar and butter.
• Press firmly into bottom of 13-by-9-inch pan.
• Chill 15 minutes.
• For Filling: Beat cream cheese, sugar and 2 tablespoons milk until smooth.
• Fold in 1 1/2 cups thawed whipped topping.
• Spread mixture over prepared crust.
• Prepare instant pudding and pie filling mixes as directed on package, using 3 1/2 cups milk.
• Pour over cream cheese layer.
• Chill several hours or overnight.
• Before serving, spread 1 1/2 cups thawed whipped topping over pudding.
• Note: A layer of chopped fruit that complements the pudding flavor can be placed on top of the crust before adding the cream cheese mixture.

PEANUT BUTTER STRIPED DELIGHT

Steps:

• Place cookies in food processor and process to form fine crumbs. Transfer to medium bowl. Add butter; mix well.
• Press firmly onto bottom of 13 x 9-inch dish. Refrigerate 10 minutes.
• Meanwhile, beat cream cheese, sugar, and 2 tablespoons of the milk in separate bowl with wire whisk until well blended. Add 1-1/4 cups of the whipped topping; mix well. Spread over crust.
• Pour remaining 3 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Add peanut butter; mix well.
• Spread evenly over cream cheese layer. Let stand 5 minutes or until thickened. Top with remaining whipped topping; cover.
• Refrigerate at least 4 hours before cutting into pieces to serve. Store in refrigerator.

PEANUT BUTTER STRIPED DELIGHT

Steps:

• 1. Place cookies in food processor; cover. Process to form fine crumbs. Transfer to a medium bowl.
• 2. Add butter and mix well. Press firmly onto bottom of a 13" X 9" dish. Refrigerate for 10 minutes
• 3. Meanwhile, beat cream cheese, sugar, and 2 tablespoon of milk in separated bowl with wire whisk until well blended. Add 1 1/4 cups of the whipped topping; mix well. Spread over crust.
• 4. Pour remaining 3 cups milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended.
• 5. Add peanut butter; mix well. Spread evenly over cream cheese layer. Let stand 5 minutes or until thickened. Top with remaining whipped topping; cover.
• 6. Refrigerate at least 4 hours before cutting into pieces to serve. Store any left overs in refrigerator

STRIPED DELIGHT (W/ OR W/O PEANUT BUTTER)

Steps:

• Place cookies in food processor.
• Cover.
• Process to form fine crumbs.
• Trnasfer to a medium bowl.
• Add buter and mix well.
• Press firmly onto the bottom of a 9x13 inch dish.
• Refrigerate 10 minutes.
• Meanwhile, beat cream cheese, sugar and 2 T . milk in a separate bowl with wire whisk until well blended.
• Stir in 1 1/4 cups of the whipped topping.
• Spread over crust.
• Pour 3 cups milk into a large bowl.
• Add dry pudding mixes.
• Beat with wire whisk for 2 minutes or until well blended.
• Add peanut butter here if using and mix well.
• Spoon evenly over cream cheese layer.
• Let stand 5 minutes or until thickened.
• Spread remaining whipped topping over pudding layer.
• Cover.
• Refrigerate at least 4 hours.
• Store leftovers in refrigerator.

CHOCOLATE-PEPPERMINT STRIPED DELIGHT

Steps:

• Combine wafer crumbs, butter and 2 Tbsp. sugar; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
• Beat cream cheese, remaining sugar and 2 Tbsp. milk in medium bowl until blended. Stir in finely crushed candy canes. Add 1-1/4 cups COOL WHIP; mix well. Spread over crust.
• Beat pudding mixes and remaining milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
• Refrigerate 4 hours. Top with coarsely crushed candy canes just before serving.

PEANUT BUTTER STRIPED DELIGHT

Steps:

• 1. Mix cookie crumbs and butter; press onto bottom of 9x13-inch dish. Refrigerate 10 minutes. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk with mixer until well blended. Add 1-1/4 cups Cool Whip; mix well. Spread over crust.
• 2. Beat pudding mixes and remaining milk in large bowl with whisk 2 minutes. Add peanut butter; mix well. Spread over cream cheese layer. Let stand 5 minutes or until thickened. Cover with remaining Cool Whip. Refrigerate 4 hours or until firm.

SHORTBREAD STRIPED DELIGHT

Steps:

• Heat oven to 350°F.
• Mix flour, nuts, sugar and butter; press onto bottom of 13x9-inch pan. Bake 20 min. or until lightly browned. Cool.
• Whisk cream cheese and 2 Tbsp. milk in large bowl until blended. Stir in half the COOL WHIP; spread onto crust.
• Beat pudding mixes and 3-1/2 cups milk in large bowl with whisk 2 min. Pour over cream cheese layer. Refrigerate 4 hours or until firm. Cover with remaining COOL WHIP before serving.

OREO STRIPED DELIGHT

Steps:

• Place cookies in food processor and process until fine crumbed.
• Transfer to a mixing bowl and add melted butter, mixing well.
• Press into a 9x13-inch pan and refrigerate 10 minutes.
• Pour milk into a mixing bowl and add pudding mix, preparing per package directions (only using 3 cups milk for added thickness). Let set 5 minutes to thicken.
• Blend cream cheese and sugar in a small bowl. Add 1 1/4 Cup of the Cool Whip, and mix well.
• Spread cream cheese mixture evenly onto cookie crust.
• Spread pudding evenly on top of cream cheese mixture.
• Spread remaining Cool Whip evenly on top of pudding layer.
• If desired, top Cool Whip with additional crushed Oreos (if there are any leftover).
• Refrigerate several hours or overnight before serving.
• Carefully cut into squares, making sure to cut all the way through the cookie crust.
• Store leftovers in the refrigerator.

STRIPED DELIGHT

Steps:

• 1. Cream cheese should be set out until it's softened or you can do this by 30 second intervals in the microwave when you're ready to make the pie.
• 2. Start by beating the cream cheese until it's smooth, then add the powdered sugar, a little at a time, and beat until it's well mixed and smooth. Add 1/2 of the whipped topping and mix until all is completely combined. ***NOTE:Do not over-mix as this will deflate the whipped topping. Divide this mixture between the 2 graham cracker pie shells, smoothing it evenly.
• 3. In a bowl, mix the 2 boxes of pudding mix with the 3 cups of milk. When completely mixed, according to package directions, evenly divide into the 2 pie shells over the cream cheese mixture. This is the second layer of the pies.
• 4. The last layer is the rest of the whipped topping evenly divided between the 2 pies. Spread evenly and you can make pretty swirls on top or however you like it. Lastly, sprinkle on the chocolate sprinkles, but I prefer to make chocolate swirls with a veggie peeler and a chocolate bar, IF I HAPPEN TO HAVE A CHOCOLATE BAR ON HAND. I usually don't have though, so I keep chocolate sprinkles in the cupboard for this use.
• 5. Each pie makes 6 to 8 servings, depending on how large you cut the pieces. Refrigerate the pies to set, at least 3 to 4 hours before serving. *** NOTE: Any leftover pie MUST be refrigerated. ♥ Enjoy!♥

STRIPED DELIGHT

Steps:

• 1. Combine butter, flour and nuts or graham cracker crumbs. Press into 9 x 13 inch pan and bake at 350 degrees for 10 minutes. Let cool.
• 2. Blend together cream cheese and powdered sugar then mix in 1/2 container of cool whip. Spread over crust.
• 3. Make pudding according to package directions. Allow to firm completely and spread over cream cheese mixture.
• 4. Top with remaining cool whip. Garnish with extra chopped nuts or cookie crumbs.
• 5. Chill for at least 5 hours before serving.

CHOCOLATE STRIPED DELIGHT PIE RECIPE - (4.5/5)

Steps:

• Combine graham cracker crumbs, sugar and melted butter. Press firmly into bottom of 9x13 inch pan. Beat cream cheese with sugar and 2 tablespoons milk until smooth. Fold in half the shipped topping. Spread over crust. Using 3 ½ cups cold milk, prepare pudding as directed on package. Pour over cream cheese layer. Chill several hours or overnight. Spread remaining whipped topping over pudding. Garnish with grated chocolate or chopped nuts if desired.

EASY CHOCOLATE-PEPPERMINT STRIPED DELIGHT

Steps:

• Mix cookie crumbs and butter until blended; press onto bottom of 13x9-inch dish. Refrigerate 10 min.
• Beat cream cheese, sugar and 2 Tbsp. milk in medium bowl with wire whisk until blended. Stir in 1-1/4 cups COOL WHIP and extract; spread over crust.
• Whisk pudding mixes and remaining milk in large bowl 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
• Refrigerate 4 hours or until firm.

STRIPED DELIGHT

Steps:

• MIX crushed cookies and butter in medium bowl. Press firmly onto bottom of 13x9-inch baking dish. Refrigerate 10 min. BEAT cream cheese, sugar and 2 Tbsp. milk in medium bowl with wire whisk until well blended. Gently stir in 1-1/4 cups of the whipped topping. Spread over crust. POUR 3-1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Pour over cream cheese layer. Let stand 5 min. or until thickened. Drop remaining whipped topping by spoonfuls over pudding layer; spread to evenly cover pudding. REFRIGERATE at least 4 hours. Cut into 24 squares. Store leftover dessert in refrigerator.

WHITE CHOCOLATE-PEPPERMINT STRIPED DELIGHT

Steps:

• Mix wafer crumbs, butter and 2 Tbsp. sugar; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
• Beat Neufchatel, remaining sugar and 2 Tbsp. milk in medium bowl until blended. Stir in finely crushed candy canes. Add 1-1/4 cups COOL WHIP; mix well. Spread over crust.
• Beat pudding mixes, food coloring and remaining milk with whisk 2 min.; pour over Neufchatel layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
• Refrigerate 4 hours. Top with coarsely crushed candy canes just before serving.

LEMON STRIPED DELIGHT

Steps:

• Reserve 24 wafers. Finely crush remaining wafers; place in medium bowl. Add butter; mix well. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
• Whisk cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust. Beat pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP.
• Refrigerate 4 hours. Meanwhile, melt chocolate. Arrange reserved wafers in single layer on baking sheet; drizzle with chocolate. Refrigerate until chocolate is firm.
• Garnish dessert with chocolate-drizzled wafers just before serving.

PEANUT BUTTER STRIPED DELIGHT

Steps:

• Place cookies in food processor; cover. Process to form fine crumbs. Transfer to a medium bowl. Add butter, mix well. Press firmly onto bottom of a 13X9" dish. Refrigerate for 10 minutes. Meanwhile beat cream cheese, sugar and 2 tbs. of the milk in a seperate bowl with a wire whisk until well blended. Add 1/4 c. of the whipped topping; mix well. Spread over crust. Pour remaining 3 c. milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Add peanut butter; mix well. Spread evenly over cream cheese layer. Let stand for 5 minutes or until thickened. Top with remaining whipped topping; cover. Refrigerate at least 4 hours before cutting into pieces to sreve. Store any left overs in refrigerator.

STRIPED PUDDING DELIGHT

Steps:

• Mix ingredients for crust and press firmly in 13 X 9 X 2" pan and bake until browned. Beat cream cheese with sugar and 2 tablespoons of milk until smooth. Fold in half the whipped topping and spread over cooled crust. Prepare pudding as directed on package using 3-1/2 cups milk and pour over cream cheese layer. Chill several hours or overnight. Spread remaining whipped topping over pudding. Garnish with grated chocolate or chopped nuts if desired.

PEANUT BUTTER-STRIPED DELIGHT

Steps:

• MIX cookie crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk with mixer until well blended. Add 1-1/4 cups COOL WHIP; mix well. Spread over crust.
• BEAT pudding mixes and remaining milk in large bowl with whisk 2 min. Add peanut butter; mix well. Spread over cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
• REFRIGERATE 4 hours or until firm.

CHOCOLATE-PEPPERMINT STRIPED DELIGHT

Steps:

• MIX wafer crumbs, butter and 2 Tbsp. sugar; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
• BEAT cream cheese, remaining sugar and 2 Tbsp. milk in medium bowl until blended. Stir in finely crushed candy canes. Add 1-1/4 cups COOL WHIP; mix well. Spread over crust.
• BEAT pudding mixes and remaining milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
• REFRIGERATE 4 hours. Top with coarsely crushed candy canes just before serving.

STRIPED DELIGHT

Steps:

• Process cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
• Whisk cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust.
• Beat pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.