Striped Delight - Kraft Recipes Top
Comida Kraft
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Striped Delight

Prep Time
Total Time

24 servings

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

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What You Need

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Make It

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  • 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.

Special Equipment Needed

Size Wise

Enjoy this dessert on a special occasion, but stick to the serving size of this rich treat.

How to Easily Cut Into Squares

Place dessert in freezer about 1 hour before cutting into squares to serve.


Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 240
Total fat 13g
Saturated fat 8g
Cholesterol 25mg
Sodium 300mg
Carbohydrate 28g
Dietary fiber 1g
Sugars 19g
Protein 3g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Since I got this recipe I have made it over 20 times My family and friends love it. Since I got this recipe I have made it over 20 times My family and friends love it. I have discovered a few tips that help make it more like the picture. If you put it in the freezer after every layer it makes it easier to spread the next layer. After it has set for the 4plus hours I cut it and serve what we want then put it back into the freezer and serve as needed. It only takes a few minutes to defrost and serve but it keeps the pudding from getting runny. This is one of the best recipes ever. I made it fro teacher appreciation and I had to make copies of for about 20 teachers. Its easy and everybody love it
Date published: 2009-11-25
Rated 5 out of 5 by from I made this for the first time (my husband helped! I made this for the first time (my husband helped!)and took it to my Women's Ministry Meeting. The ooohs and the aaaaahs just kept coming! Even though every lady in attendance had a taste, a full third of it came home with husband finished it off singlehandedly! Three 'improvements': 1-the peppermint will end up dissolving over time and look wilted, so don't add it too early before serving; 2-(from my husband), keep the crushed peppermints as a self-serve topping instead of adding them before serving, (he didn't like having them on top of his piece); 3-some of the ladies suggested adding a layer of bananas also; PS-you can't cut it as perfectly as the picture suggests!
Date published: 2004-12-27
Rated 5 out of 5 by from This recipe has been around for several years. This recipe has been around for several years. I make it for one of the desertd I serve at Christmas & Thanksgiving. My son requests it every year for his "Birthday Cake", & he is 28 years old. The only difference is that I have always made it with graham cracker crust. I will have to try the chocolate cookie crust, sounds yummy. Also, I use 1/3 less fat cream cheese, free cool whip and sugar free pudding made with skim milk; it is still fabulous and the calories are sooooo low.
Date published: 2009-04-22
Rated 5 out of 5 by from Easy and stores well. Easy and stores well. I lined my pan with plastic wrap and put the pan in the freezer (after each layer). I kept it in the freezer for a day and a half (covered well). When it was time to eat it I took it out, peeled the plastic wrap off the sides and sliced it. It looked great! The layers were nice. Added a little bit of chocolate curls to the top and done! My family loved it. I have made it 3 times now (in the past month and a half) the last batch I double and kept some in a storage container in the freezer for 1 week, when I pulled it out it was perfect!
Date published: 2009-08-06
Rated 5 out of 5 by from I have made this recipe for many many years. I have made this recipe for many many years. Nowadays, though, I just buy the Oreo pie shells, wash the clear tops, make the cream cheese, pudding, cool whip, garnish with grated chocolate, and invert the tops to cover. It might not be as cheap but it's amazing how many you can bang out with an electric mixer. They're really great too with the new Jello Chocolate Mousse.
Date published: 2010-12-11
Rated 5 out of 5 by from I love this recipe! I love this recipe! I am a Supervisor for one of the Big 3 in Automotive, so I have had a lot of retirement parties this past year that I have needed to bring a dish to pass for. This one is always a big hit! Ususally, this dish is empty before I get through the food line!! This dish has become a staple at our dinners. Having a 2 year old, making a dish is always hard, but she helps me with this one and get goes so quick!! I love it!! I even have this recipe memorized for the quick grocery store run! Try is amazing!
Date published: 2007-05-18
Rated 5 out of 5 by from This recipe is awesome. This recipe is awesome. Not only is it very tasty, but it is also made with common, budget friendly ingredients. My family LOVES it. I make it for holidays and there is plenty to go around which is always important. It is easy to make and even if it doesn't come out as pretty as the picture it is still yummy and super kid friendly. To those who asked, you crush the whole cookie including the filling. It basically disappears after it is ground. Have made this many time and will continue to make it. LOVE!
Date published: 2009-11-24
Rated 5 out of 5 by from I decided to make a sugar-free version of this dessert, and it came out wonderfully. I decided to make a sugar-free version of this dessert, and it came out wonderfully. I used regular cookies for the bottom layer, but everything else was sugar-free. The guests we had over last night loved it, as did my family. I recommend this dessert, and will make it again. It comes out looking like the photo, which isn't something you can say about every recipe you try. Try it - it is light and delicious, and looks like you really know what you're doing in the kitchen!
Date published: 2009-05-04
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