Shortbread Striped Delight Recipes

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SHORTBREAD STRIPED DELIGHT



Shortbread Striped Delight image

A shortbread crust made with pecans is the delicious start to this creamy, chocolatey dessert. Make some Shortbread Striped Delight for your family today.

Provided by My Food and Family

Categories     Home

Time 4h30m

Yield 16 servings

Number Of Ingredients 9

1 cup flour
1 cup finely chopped pecans
1/4 cup sugar
1/2 cup butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
3-1/2 cups cold milk

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.

Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 35 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

STRIPED DELIGHT



Striped Delight image

This is my favorite dessert. I got this recipe from my mother-in-law. It has just the right amount of sweetness. The crust gives this the perfect crunch. This is a guaranteed hit at a dinner/party or just at home. This recipe can be easily doubled or halved. Everyone will want seconds so be sure to make copies of this recipe or you may end up making it for all future dinners. Enjoy!

Provided by JustaQT

Categories     Dessert

Time 30m

Yield 18-24 serving(s)

Number Of Ingredients 9

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter or 1/3 cup margarine
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
2 tablespoons milk
3 cups thawed whipped topping, divided
2 (3 1/2 ounce) packages chocolate instant pudding
3 1/2 cups milk

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.

Nutrition Facts : Calories 223.1, Fat 12.7, SaturatedFat 7.3, Cholesterol 37.4, Sodium 298.2, Carbohydrate 24.6, Fiber 0.6, Sugar 16.4, Protein 3.5

STRIPED DELIGHT



Striped Delight image

Watch our video to see how crushed cookies, cream cheese and whipped topping create a Striped Delight! This Striped Delight is crispy, creamy & chocolatey.

Provided by My Food and Family

Categories     Home

Time 4h40m

Yield 24 servings

Number Of Ingredients 8

35 OREO Cookies
6 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
3-1/4 cups cold milk

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.

Nutrition Facts : Calories 1, Fat 240 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 8 mg, Sodium 25 mg, Carbohydrate 300 g, Fiber 28 g, Sugar 19 g, Protein 3 g

STRIPED DELIGHT



Striped Delight image

Despite its elegant look, this four-layer dessert of cookie crumbs, cream cheese, chocolate pudding and whipped topping assembles in only 20 minutes!

Provided by Allrecipes Member

Time 4h40m

Yield 24

Number Of Ingredients 8

35 each OREO Chocolate Sandwich Cookies, finely crushed
6 tablespoons butter, melted
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
¼ cup sugar
2 tablespoons cold milk
1 (12 ounce) tub COOL WHIP Whipped Topping, thawed, divided
3 ¼ cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling

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.

Nutrition Facts : Calories 226.7 calories, Carbohydrate 26.2 g, Cholesterol 20.9 mg, Fat 11.9 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 6.8 g, Sodium 319.1 mg, Sugar 17.9 g

FOUR LAYER DELIGHT



Four Layer Delight image

This is great dessert for any time of year. You can easily change the flavor by substituting a different pudding in place of the butterscotch (we also like chocolate a lot).

Provided by JTEXAS

Categories     Desserts     Custards and Pudding Recipes

Time 45m

Yield 15

Number Of Ingredients 8

½ cup margarine
1 ¼ cups confectioners' sugar, divided
1 cup all-purpose flour
1 ⅛ cups chopped pecans
1 (8 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping, thawed
2 (3.4 ounce) packages instant butterscotch pudding mix
3 cups milk

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Coat a 9x13 inch baking dish with cooking spray.
  • In a bowl, cream together margarine with 1/4 cup confectioners' sugar. Mix in flour and 1 cup pecans. Press into prepared dish.
  • Bake in preheated oven 15 minutes, until very lightly browned. Cool completely.
  • In a bowl, cream together cream cheese with remaining 1 cup confectioners' sugar. Fold in half the whipped topping. Spread over cooled crust.
  • Stir together pudding mix and milk and allow to set up slightly. Spread over cream cheese layer. Top with remaining whipped topping and sprinkle with remaining nuts. Keep refrigerated.

Nutrition Facts : Calories 342.9 calories, Carbohydrate 35.2 g, Cholesterol 20.3 mg, Fat 20.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 7.9 g, Sodium 332.6 mg, Sugar 23.3 g

ZEBRA-STRIPED SHORTBREAD COOKIES



Zebra-Striped Shortbread Cookies image

Stacking the dough in alternating colors and then smushing them into a roll is as easy as making shapes with Play-Doh. The method makes for a fancy-looking swirl that novices can succeed at too.

Provided by Chris Morocco

Categories     Bon Appétit     Holiday 2018     Cookies     Bake     Kid-Friendly     Small Plates     Christmas     Christmas Eve     Chocolate     Vanilla     Dessert     Tree Nut Free     Peanut Free

Yield Makes 40-48

Number Of Ingredients 10

2 1/3 cups all-purpose flour, divided
1 1/2 tsp. kosher salt, divided
1/3 cup Dutch-process cocoa powder
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
2/3 cup granulated sugar
1/4 cup powdered sugar
1 large egg yolk
1 tsp. vanilla extract or paste
1 large egg, beaten to blend
1/4 cup sanding sugar (any color)

Steps:

  • Whisk 1 1/3 cups flour and 3/4 tsp. salt in a medium bowl. Whisk cocoa powder, remaining 1 cup flour, and remaining 3/4 tsp. salt in another medium bowl. These are the bases for your chocolate and vanilla doughs.
  • Beat butter, granulated sugar, and powdered sugar in the bowl of a stand mixer on medium-high speed until light and fluffy, about 4 minutes. Add egg and vanilla and beat until smooth. Divide mixture between the 2 bowls of dry ingredients (about 1 cup in each). Scrape vanilla mixture back into stand mixer bowl (save the mixing bowl) and beat on low speed just until combined. Return to reserved bowl. Repeat process with chocolate mixture.
  • Arrange 2 large sheets of parchment paper on a work surface. Dollop one-quarter of chocolate dough in the center of each sheet and pat into rough 6x2" rectangles. Dollop one-quarter of vanilla dough on top of each chocolate slab and pat into rectangles the same size and shape so that you have 2 layers each. Repeat entire process so you have 4 alternating layers. Tightly press stacked dough into cylinders about 1 1/2" wide and 8" long, using the parchment to help you. Wrap logs in plastic wrap and chill until very firm, at least 2 hours.
  • Place racks in upper and lower thirds of oven; preheat to 350°F. Working one at a time, unwrap dough and brush with egg. Carefully sprinkle surface with sanding sugar and roll logs in sugar to coat well (really press dough into sugar so it sticks). Slice into rounds a generous 1/4" thick, rotating after every few cuts to keep slices round. Arrange cookies on parchment-lined baking sheets, spacing 2" apart. Bake, rotating baking sheets top to bottom and front to back halfway through, until edges are just set, 12-14 minutes. Let cool on baking sheets.
  • Do Ahead
  • Dough can be made 3 days ahead; keep chilled. Cookies can be baked 5 days ahead; store airtight at room temperature.

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